📖 Instructions

1. Get Ready: Firstly, preheat your oven to 375°F (190°C). Make sure the rack is in the middle position. Find a baking sheet; either line it with parchment paper or a silicone baking mat. This will prevent sticking and makes cleanup a breeze.
2. Melt the Butter: In a microwave-safe bowl, melt 1/2 cup (1 stick) of unsalted butter. Do this in 20-second intervals, stirring in between, until completely melted. Let it cool for a minute. You don't want it too hot, as this can affect the texture of the cookies.
3. Mix the Sugars: In a large mixing bowl, whisk together the melted butter, 1/2 cup of granulated sugar, and 1/2 cup of packed brown sugar until well combined. The mixture should be smooth and creamy.
4. Add the Egg and Vanilla: Beat in 1 large egg and 1 teaspoon of vanilla extract until fully incorporated. Make sure there aren't any streaks of egg yolk in the mixture.
5. Combine Dry Ingredients: In a separate bowl, whisk together 1 1/4 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This ensures that the baking soda and salt are evenly distributed throughout the dough.
6. Mix Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed (if using a mixer) or with a wooden spoon until just combined. Be careful not to overmix, as this can result in tough cookies.
7. Add Chocolate Chips: Stir in 1 cup of chocolate chips. I usually use semi-sweet, but feel free to experiment with dark, milk, or even white chocolate chips.
8. Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This step is crucial! Chilling the dough prevents the cookies from spreading too thin while baking and enhances the flavor.
9. Shape the Cookies: Take the dough out of the fridge. Use a cookie scoop or your hands to form balls of dough about 1 1/2 inches in diameter. Place them on the prepared baking sheet, leaving about 2 inches between each cookie.
10. Bake: Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Don't overbake; they will continue to cook as they cool.
11. Cool: 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.
12. Serve: Enjoy your delicious chocolate chip cookies with a glass of milk, a cup of coffee, or just on their own! They're best enjoyed fresh.