📖 Instructions

1. First things first, let’s get prepared! Preheat your oven to 375°F (190°C). Making sure your oven is properly preheated is key for even baking. Line a baking sheet with parchment paper. This will prevent your cookies from sticking and makes cleanup a breeze. I sometimes forget this step and regret it, haha.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Make sure the baking soda is evenly distributed so your cookies rise properly. Pro tip: If you want extra fluffy cookies, add an extra 1/4 teaspoon of baking soda.
3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don't rush this step; it's crucial for achieving the right texture. I once didn't cream the butter enough, and my cookies came out flat. Not fun!
4. Beat in the egg and vanilla extract until well combined. Ensure the egg is fully incorporated before adding the dry ingredients. Sometimes, I like to add a splash of almond extract for a little extra flavor – give it a try!
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; overmixing can result in tough cookies. Just mix until the flour disappears. It's totally okay if there are still a few streaks of flour in the dough.
6. Stir in the chocolate chips. I prefer using a combination of semi-sweet and milk chocolate chips for a balanced flavor. But feel free to use your favorite type of chocolate! Sometimes I even chop up a chocolate bar instead.
7. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. This gives the cookies room to spread as they bake. You can use a cookie scoop for perfectly uniform cookies.
8. Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Keep a close eye on them; baking times can vary depending on your oven. They will continue to cook slightly as they cool.
9. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking while they’re still warm and soft. If you can resist eating them right away, that is!
10. Enjoy your freshly baked chocolate chip cookies with a glass of milk, a cup of coffee, or just on their own! These cookies are best enjoyed warm, but they're also delicious at room temperature. I swear, these cookies never last long in my house!