One Bowl Chocolate Chip Cookies

Who doesn't love a good chocolate chip cookie. I came up with this variation after trying many different recipes. I use one egg white here to keep the cookies lighter tasting, and to mix everything in one bowl, to me is a great time saver. I've been making this recipe since 1994, and these seem to appeal to all.

This cookie recipe produces a medium thickness cookie, with a buttery taste and thinner edges that are crisp, with a thicker chewier center that as far as I am concerned is perfect for a cookie to be. Do I see a glass of milk in the near future?

1 cup butter softened
1/2 cup light brown sugar packed
1/2 cup sugar
1 egg white (room temperature)
1 egg (room temperature)
1/2 teaspoon salt
3/4 teaspoon baking powder
2 1/4 cups flour
1 12 oz. package of semisweet chocolate chips

Preheat oven to 350' F.  In a medium size bowl, add butter, sugar, eggs, salt and baking powder. Mix well with a mixer, until well incorporated and fluffy. Slowly add in flour until well combined and then by hand stir in the chocolate chips.

Using level tablespoons drop onto an ungreased cookie sheet (or you can cover a cookie sheet with foil or parchment paper for easy clean-up, this is what I do, which is also good if your cookie sheets have darkened through usage, as the foil will keep your cookies from burning). Bake in oven for 8-10 minutes or until the center is just set. Remove from oven and let cool on pan for a minute or so, then remove to a rack to complete cooling. When completely cool, store in an airtight container or storage bag.