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First, brown the butter - Place the butter in a small pot over medium heat. Whisk the butter as it melts and starts to crackle. Mix constantly until the butter stops foaming and starts to smell nutty and you see golden bits on the bottom of the pan. Immediately transfer the butter to a large bowl. Don't walk away during this process, it can burn quickly!
Add the sugars to the hot butter and mix well. Let the butter-sugar mixture cool for about 10 minutes.
Whisk in the egg and vanilla extract.
In a separate bowl, mix the flour, baking powder, and salt.
Add the dry ingredients into the wet and mix well with a large spoon.
Lastly, fold in the chocolate chips.
Roll the dough tightly in plastic wrap and store in the fridge or cooler until you're ready to bake at camp. Let the dough chill for at least 2 hours and up to 3 days in the fridge.
At camp, heat the briquettes and line your dutch oven with parchment paper for easy cleanup.
Press the cookie dough into the dutch oven.* If your cookie dough is really firm, break it into large chunks and let it warm up for a few minutes so you can more easily shape it.
Bake at 350°F for 22-25 minutes until the edges are slightly golden brown. Remove the briquettes from the dutch oven and let the cookie cool. It will continue to cook as it cools.
Slice the cookie into bars and serve. Enjoy!