Preheat oven to 350F / 180C

Melt butter lightly in the microwave or warm bowl over the stove top. Measure out 1/3 cup after melting

Add jaggery and white sugar (if using) to the melted butter and give it a good mix

Now add the egg and vanilla and mix again. No need for any whisking or electric beaters, just mix with a spatula until well incorporated

In a separate bowl, mix together the flour, baking powder, soda, and salt until everything is well combined. I just used a spoon for this

Now add the dry ingredients to the wet ingredients and gently combine until no streaks of flour are visible

Next, add the chocolate chips (I used chopped chocolate chunks) and fold them in

You will get a fairly thick cookie dough. Shape them into smooth lemon-sized balls and place on a lined baking tray

Place in pre-heated oven and bring the temperature down to 320F / 160C. Bake for 8 minutes until the cookie spreads slightly and the edges are a golden brown. If you feel they are not done, bake another 2 minutes but 10 minutes should be enough

The centres may be a bit soft but the cookies will harden further on cooling so take them out even if you feel they are completely done at 10 minutes max

Cool on the baking tray for 10 minutes and then transfer to a wire rack to cool completely

Store in air tight containers for up to 3 days