Double chocolate chips cookies

This time of the year I see lots of food bloggers experiencing with pumpkins in the most various ways: cookies, cakes, tarts, cheesecakes... But around here we're not big fans of vegetables in our desserts (some restaurants and cafes are trying to introduce the carrot cake with poor results -_-U), not to talk that I've got food intolerance to the family of the Cucurbitaceae (pumpkin, cucumber, melon, watermelon...) so I'll be sticking to chocolate ^^

This is another recipe from the book Chocolate Galore (in Spanish is Chocolate a gogó). The original recipe from the book calls for dark chocolate and milk chocolate chip, but I went for milk chocolate chips instead of dark chocolate because I prefer them. This time I changed too the amount of sugar that the recipe states, using 100g instead of 150g.

The cookies are very good, my parents and my boyfriend said they're awesome, but I still prefer the chocolate and walnut cookies ^^

So, the recipe is as follows:

Ingredients:        

150g butter (at room temperature)
1 large egg, beaten
1 teaspoon vanilla extract
100g white sugar
1 teaspoon baking powder
200g all-purpose flour
50g milk chocolate chunks or chips
50g white chocolate chunks or chips

Method:

1. Preheat oven to 180ºC.
2. Cream butter and sugar (add the sugar little by little) until light and fluffy.
3. Mix in the egg and then the vanilla extract until well combined.
4. In another bowl, mix together the flour and the baking powder and incorporate them to the butter.
5. Add the chocolate chips and mix well.
6. Take about a tablespoon of cookie dough and put it onto a baking tray. Repeat until you've got about 6 cookies on the tray (be careful when placing the dough because the cookies will double their size when baked).
7. Bake in the preheated oven for 12-15 minutes until they brown.
8. Take the cookies out from the oven and let them cool for 2-3 minutes in the tray before transfering them to a wire rack. You can keep them for a week in an air-tight container.