📖 Instructions

1. First, melt the butter: In a microwave-safe bowl, melt the butter until its completely smooth. Let it cool slightly – you don't want it to be hot, just warm.
2. Combine wet ingredients: In a large mixing bowl, whisk together the slightly cooled melted butter, brown sugar, and granulated sugar until well combined. Really get in there and make sure there aren't any lumps of sugar hanging around.
3. Add vanilla and egg: Beat in the vanilla extract and egg until the mixture is light and creamy. Don't skimp on the vanilla – it really makes a difference! I one time used maple syrup instead of vanilla, becuase I was out. Not my best idea...
4. Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. This ensures everything is evenly distributed so you don't end up with pockets of baking soda. That would be gross.
5. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix – this is key to keeping the cookies soft. Overmixing develops the gluten in the flour, which can make the cookies tough.
6. Fold in chocolate chips: Gently fold in the chocolate chips until they're evenly dispersed throughout the dough. I prefer using a mix of milk and dark chocolate chips for a more complex flavor, but you can use whatever you like! I am a dark chocolate lover, myself.
7. Chill the dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much during baking. Honestly, sometimes I skip this step when I'm impatient, and they still turn out great, but chilling definitely helps.
8. Preheat the oven: While the dough is chilling, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents the cookies from sticking and makes cleanup a breeze.
9. Shape the cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. If you want perfectly round cookies, you can gently press the dough down with the back of a spoon, but I like the rustic look of the slightly irregular shapes.
10. Bake the cookies: Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. The cookies will continue to set as they cool, so don't overbake them!
11. Cool and enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Then, devour them while they're still warm and gooey! (Or, you know, save some for later... if you can resist.)