Preheat oven to 350 degrees F. I always double check my oven temperture with a separate inexpensive oven thermometer.
I use a hand mixer to mix this cookie dough.
Melt butter in skillet - stirring until the whole stick is melted - let gently simmer for 1 min. Take off heat and stir in sugars.
Pour melted butter and sugar mixture into mixing bowl and let cool about 5 minutes. (you don't want to scramble the egg you'll be adding next)
While it's cooling, combine flour, salt, baking powder and baking soda into a small bowl and stir together. (I have started weighing my flour with a digital kitchen scale - it's a much more accurate way to measure.)
Use a hand mixer to mix the egg and vanilla into the cooled melted butter and sugars.
Mix in the flour, salt, baking powder and baking soda.
Stir in the chocolate chips and let sit for 10-15 minutes. Will thicken up a bit (as the flour hydrates), but still be a little softer than traditional cookie dough.
Scoop 2 tablespoon portions onto baking sheet. I use a light colored 13 x 18" baking sheet lined with parchment. I fit 12 portions on the baking sheet and bake 1 batch at a time. Use a cool baking sheet for 2nd batch.
Bake for 12-13 minutes or until golden brown on edges, puffed, cracked and slightly shiny on the top.
Let cool on baking sheet 1-minute before removing to cooling rack.
I use coarse Kosher salt - you may want to use less traditional iodized salt (which is a smaller grain and tends to taste saltier.)
Oven Temperature: (flat cookies?)
I highly recommend double checking your oven temperature with an inexpensive oven thermometer. I find that my oven tends to run cooler than it says and takes longer to preheat too. When I bake these cookies and the oven is not hot enough - they tend to flatten out too much.
Cookies Not Shiny?
I had this happen when I waited too long to bake them.
Nutrition (approx. data estimated via online nutritional calculator.)