These cookies are soft, gooey, and loaded with chocolate chips, making them a delightful treat for any occasion.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the egg and vanilla extract to the creamed mixture and beat until well combined.
Beat just until combined to avoid overmixing.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing until just combined.
Mix on low speed to prevent flour from spilling out of the bowl.
Fold in the chocolate chips until evenly distributed throughout the dough.
Use a spatula to gently fold in the chips without overmixing.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Use a cookie scoop for evenly sized cookies.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
Avoid overbaking; the cookies will continue to set as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Cooling on the sheet helps the cookies firm up and prevents breakage.
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