Step 1

Preheat the oven to 350°F. In a large bowl, use a hand mixer or stand mixer to cream the butter and 1 cup sugar together until they’re light and fluffy, five to seven minutes. Beat in the egg and vanilla. In another bowl, whisk together the flour, baking powder, baking soda and salt. Gradually beat the flour mixture into the butter mixture just until combined. Using a rubber spatula, scrape down the sides and bottom of the bowl to make sure everything is incorporated, then fold in the chocolate chips.

Step 2

Place the remaining 1/2 cup sugar in a shallow bowl. Pinch off enough dough to roll into a 1-inch ball, then roll the ball in the sugar to coat it completely. Repeat this process with the rest of the dough. Arrange the balls 2 inches apart on ungreased baking sheets. Editor’s Tip: Portion out the dough with a cookie scoop for consistency and ease.

Step 3

Bake the cookies until the edges are very lightly browned, 8 to 10 minutes. Remove the sugar cookies from the pans and onto wire racks to cool. Editor’s Tip: One of our best tips for sugar cookies is to keep an eye on the clock. Overbaking them breaks the promise of soft, chewy sugar cookies, so start with the lowest time recommended. They should still be slightly soft and pliable once they’re out of the oven, and they’ll firm up a bit once cooled.