1. Preheat the oven

First things first—set your oven to 350°F (175°C). This is the perfect temperature for getting those golden edges without overbaking the center.

2. Cream the butter and sugars

In your mixer bowl, combine the softened butter, brown sugar, and granulated sugar. Mix on medium speed until the mixture turns light and fluffy—about 2-3 minutes. This step helps incorporate air into the dough, which makes the cookies light and chewy. Don’t skip it! (I’ve rushed through this part before and ended up with flatter cookies.)

3. Add the egg and vanilla

Scrape down the sides of the bowl, then add the egg and vanilla extract. Mix until everything is well combined. You want the dough to be smooth and creamy at this point.

4. Add the dry ingredients

Gradually add in the flour, baking soda, and salt. Mix on low speed just until combined. Overmixing can make your cookies tough, so stop as soon as the flour disappears into the dough.

5. Fold in the chocolate chips

Using a spatula, gently fold in the chocolate chips. I like to add a bit extra—there’s no such thing as too much chocolate here! You want each cookie to have chocolate in every bite.

6. Portion and arrange on a baking sheet

Using your cookie scoop or spoons, portion out the dough into 1 1/2-tablespoon mounds. Space them about 2 inches apart on the baking sheet. They’ll spread a little as they bake, so give them room.

7. Bake to golden perfection

Bake the cookies at 350°F for 8-10 minutes. Look for golden edges with a soft center. I usually take mine out at 9 minutes—slightly underbaking them keeps the centers chewy. They’ll continue to firm up on the baking sheet after you take them out, so don’t worry if they look a bit soft at first.

8. Cool (or don’t!) and enjoy

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Or, you know, just eat them warm from the pan—I won’t judge