📖 Instructions

1. First things first, preheat your oven to 375°F (190°C). I cannot stress this enough; a preheated oven is key to even baking! While it’s heating up, line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze. Trust me, you'll thank me later.
2. In a large bowl, cream together ½ cup (1 stick) of softened unsalted butter and ½ cup of granulated sugar until light and fluffy. This might take a few minutes, so don’t rush it. Next, beat in ½ cup of packed brown sugar until well combined. The mixture should be smooth and creamy. Almost like a dreamy cloud!
3. Beat in 1 large egg and 1 teaspoon of vanilla extract. Make sure the egg is at room temperature, it makes things go so much smoother and even. Mix until everything is perfectly combined. Don't overmix at this stage, just until it's all homogenous.
4. In a separate bowl, whisk together 1 ¼ cups of all-purpose flour, ½ teaspoon of baking soda, and ¼ teaspoon of salt. This ensures that the baking soda and salt are evenly distributed throughout the dough. Nobody wants a salty surprise in their cookie!
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies. You want a soft, tender crumb, not a hockey puck! Just barely combine and that's the ticket.
6. Stir in 1 cup of chocolate chips. I like to use a mix of semi-sweet and milk chocolate chips for a more complex flavor, but feel free to use your favorite type of chocolate. Or even chunks! This is where things get intersting. Fold those bad boys in, just until they're evenly distributed through the dough.
7. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. You can use a cookie scoop for uniformity, or just eyeball it. It's all good! Don't be tempted to overcrowd the baking sheet, though.
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, as baking times can vary depending on your oven. 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. A little patience is worth it here, trust me.