Gently melt the butter in a small saucepan. Put both sugars into a mixing bowl, pour in the melted butter and beat well with a wooden spoon. Beat in the egg and vanilla. Sift the flour, baking powder and salt into the bowl and stir them in, then add the chocolate. You should have a pretty sloppy sort of mixture.
Dot heaped dessertspoonfuls of the mixture on to 2 baking sheets lined with baking parchment, leaving a good 4cm in between each one as they really spread out. Place in an oven preheated to 190°C/Gas Mark 5 and bake for 8–10 minutes, until the cookies are turning pale golden brown.
Remove from the oven and leave on the baking sheets for a couple of minutes to firm up. Then carefully lift the baking parchment on to a wire rack and leave to cool completely. Inevitably they will be eaten as soon as they are cool enough not to burn fingers.
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