In a mixing bowl, combine butter and sugar and cream on medium high speed for 2 to 3 minutes. Scrape down the sides of the bowl by using spatula.
Add egg and beat for another 2 to 3 minutes. Reduce the speed to low and add flour, baking soda, baking powder, and salt. Mix just until the dough incorporated, no longer than 1 minute. Use spatula scrape down the sides of the bowl if necessary.
Add chocolate chip and continue to mix for everything fully incorporated, just about 15 to 30 seconds.
Use ice cream scoop, or your hand to portion dough (approximately 2-oz for each cookie) onto a rimmed baking sheet lined with parchment paper, 2-3 inches apart.
Pre-heat oven to 375F
Bake cookies for 18 minutes. Cookies are done when they are puff out and have little crack on top of the surface. If your cookies are still wet on top, bake them for another minute, but don't go over or they will burn. They are supposed to be soft in the middle, and will settle after completely cool down.
After they are cool down completely, store them in an air tight container at room temperature (for 3 days) or in refrigerator (for up to 2 weeks). Enjoy!