📖 Instructions

1. Melt the Butter: In a microwave-safe bowl, melt 1/2 cup (113g) of unsalted butter. Melt it in 20-second intervals, stirring in between, until it's completely melted but not hot. Overheating the butter can affect the cookie's texture.
2. Combine Wet Ingredients: In a large mixing bowl, add the melted butter, 3/4 cup (150g) of packed brown sugar, and 1/4 cup (50g) of granulated sugar. Whisk these together vigorously for about 1-2 minutes until the mixture is well combined and slightly lighter in color. This step is crucial for achieving that chewy texture!
3. Add Egg and Vanilla: Beat in 1 large egg and 1 teaspoon of vanilla extract. Make sure the egg is at room temperature for better incorporation. Mix until everything is smooth and creamy.
4. Mix Dry Ingredients: In a separate bowl, whisk together 1 3/4 cups (210g) of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisking ensures that the baking soda and salt are evenly distributed throughout the flour.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed with a mixer or by hand with a spatula. Mix until just combined. Be careful not to overmix, as this can lead to tough cookies. It’s okay if there are still a few streaks of flour.
6. Add Chocolate Chips: Fold in 1 cup (170g) of chocolate chips. I like using a combination of semi-sweet and milk chocolate chips for a richer flavor, but you can use your favorite kind. Mini chocolate chips work great too!
7. Chill the Dough (Optional): For thicker, chewier cookies, cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 24 hours. This allows the flavors to meld together and the gluten to relax.
8. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This prevents the cookies from sticking and makes cleanup a breeze.
9. Scoop Dough: Use a cookie scoop or a spoon to drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. If you skipped the chilling step, the dough might be a bit sticky, but don't worry, they'll still bake up beautifully.
10. Bake: 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.
11. Cool: Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart while they're still warm and soft.