1-Preheat oven and prepare sheets: Start by preheating your oven to 350°F (175°C) so it’s nice and hot when you’re ready. Line your baking sheets with parchment paper to keep things from sticking and make cleanup a breeze that’s a tip for busy folks who hate extra dishes.

2-Cream butter and sugars: Next, in a large bowl, cream together the softened salted butter with the white sugar and packed light brown sugar until it’s light and fluffy. This step is key for that soft texture, so take your time mixing.

3-Add egg and vanilla: Then, beat in the egg and vanilla extract until everything blends smoothly, creating a base that’s full of flavor.

4-Mix dry ingredients: In another bowl, whisk together the all-purpose flour, baking soda, and salt (don’t forget that little extra salt for a tasty boost).

5-Combine and fold in chips: Gradually add this dry mix to your wet ingredients, stirring just until combined to avoid tough cookies. Fold in the chocolate chips for even distribution, making sure every bite has that perfect mix.

6-Scoop and bake: For adaptations, swap in gluten-free flour or vegan butter if needed it’s that flexible. Scoop the dough onto your sheets, spacing them about 2 inches apart, and pop them in the oven for 10-12 minutes. Keep an eye on them so the edges turn golden while the centers stay soft and chewy.

7-Cool on racks for the best texture: Once they’re out, let them cool for a few minutes before digging in.