1-Step 1: Prepare Your Oven and Baking Sheets
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.

2-Step 2: Cream Butter and Sugar
Melt 8 tablespoons (113 g) of salted butter in the microwave for about 40 seconds until mostly melted but not hot. Using a mixer, beat the melted butter with 1/2 cup (100 g) white sugar and 1/4 cup (55 g) packed light brown sugar until creamy and well combined.

3-Step 3: Add Eggs and Vanilla
Add 1 teaspoon vanilla extract and 1 large egg, mixing gently on low speed until just combined (about 10–15 seconds). Avoid overmixing to keep that soft dough texture.

4-Step 4: Mix Dry Ingredients Separately
In a separate bowl, whisk together 1 1/2 cups (190 g) all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. If you prefer a slightly saltier bite, feel free to add a pinch more salt.

5-Step 5: Combine Dry and Wet Mixtures
Gradually add the dry ingredients to the wet mixture, mixing until crumbles form. The dough should be somewhat crumbly yet moist. If your dough feels too sticky, sprinkle in a little extra flour until it’s manageable.

6-Step 6: Form Dough and Add Chocolate
Press the crumbs together by hand to form a dough ball. Fold in 3/4 cup (approximately 130 g) of chocolate chips by hand to evenly distribute the melty goodness throughout.

7-Step 7: Shape and Space Cookies
Roll the dough into 12 large balls (or 9 if you want bigger cookies) and place them evenly spaced on the parchment-lined baking sheet. Using a cookie scoop helps maintain uniform size and baking.

8-Step 8: Bake to Perfection
Bake for 9–11 minutes, watching for puffed, dry-top cookies that are just beginning to turn golden. Remember to remove cookies while still pale to keep them soft and fluffy.

9-Step 9: Cool Before Enjoying
Allow the cookies to cool on the baking sheet for about 30 minutes. This step lets them sink and develop a dense, soft texture before moving to a wire rack for complete cooling.