Start by lining your baking sheet with parchment paper to ensure easy cleanup and even baking.
In a large mixing bowl, cream together softened butter and granulated sugar using a mixer on medium speed for about 2 minutes, until the mixture appears light, fluffy, and slightly pale in color, with a fragrant buttery aroma.
Add the large egg and vanilla extract to the creamed mixture, then beat on low speed until fully incorporated, about 30 seconds. The mixture should look glossy and slightly loosened.
In a separate bowl, whisk together sifted all-purpose flour and baking soda to ensure even distribution, then gradually add this dry mixture to the wet ingredients while mixing on low speed. Mix just until the flour is incorporated; the dough will be soft and slightly sticky.
Gently fold in the chocolate chips with a spatula, dispersing them evenly throughout the dough. The dough should be tacky but manageable, with some chips visible on the surface.
Using a cookie scoop or tablespoon, portion out rounded dough balls onto the prepared baking sheet, spacing them about 5 cm (2 inches) apart to allow for spreading. Gently press a few extra chocolate chips on top of each cookie for an inviting, gooey appearance.
Bake the cookies in a preheated oven at 180°C (350°F) for 10–12 minutes. Watch for the edges to turn a deep golden brown and the centers to look slightly underdone but set; your kitchen will fill with a warm, chocolaty aroma.
Once baked, remove the cookies from the oven and let them sit on the baking sheet for about 5 minutes—this helps them set and prevents breakage when transferring.
Transfer the cookies carefully to a cooling rack and allow them to cool completely for 15 minutes. This final resting period enhances their chewy center and crispy edges, making them perfect for eating.
Enjoy your cookies warm or at room temperature with a glass of milk or your favorite beverage, savoring the delightful contrast of textures and rich chocolate flavor.
