Line a sheet pan with parchment paper. Set aside.
In a large mixing bowl, combine the butter, sugar, vanilla and salt. Stir until It’s smooth. Then mix in the egg and again stir until smooth.
Fold in the flour and baking powder, and stir only until you no longer see dry spots. Then fold in 1 cup of the Ruby chocolate chips.
Use a 1 ¼-inch cookie scoop (about 1 tablespoon), to scoop balls of dough onto the parchment-lined baking sheet. They can be close together at this point. Gently press a few of the remaining ½ cup of Ruby chocolate chips on the surface of each one. Cover the with plastic wrap, being sure it’s well sealed, and refrigerate for at least 6 hours.
When you’re ready to bake, preheat the oven to 350°F and line another sheet pan with parchment paper. Take the shaped cookie dough out of the refrigerator and add about 12 to the new one, with at least a couple of inches between them.
Once the oven has preheated to 350°F, bake the cookies just until the edges look slightly golden, about 8 minutes.
Let the cookies cool on the sheet pan for at least 15 minutes. If you’re not serving them right away, completely cool them before you wrap them or add them to a container, so they don’t stick together. They can be stored at room temperature for a few days and frozen for up to a month.