Preheat oven to 160°C and place the racks in the middle of the oven. Line a baking tray with greaseproof paper.
Sift together the flour, salt, and baking powder in a medium mixing bowl. In a separate bowl cream together the butter and sugars until well blended.
Mix in the eggs and vanilla but do not over-mix. Add the flour, baking powder and salt to the butter and eggs and blend until just incorporated.
Gently fold in the chocolate chips or chunks, leaving some for adding onto the cookies later.
Roll into balls the size of a small egg (slightly smaller if you want smaller cookies) flattening the middle slightly and leaving the edges fuller.
Place these on the lined cookie sheets (about 9 – 12 cookies per sheet) adding some chocolate chips to each cookie.
Bake for about 12-15 minutes, alternating the trays halfway through to make sure all cookies bake evenly.
The cookies should be ready when the outer edges turn tea-brown and slightly crisp, but the middle should still be slightly soft to the touch.
Reprinted with permission of The Purple Calabash
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