Chocolate Chips: 1/2 cup (or as much as you like!)
Instructions
Cream the Sugars: In a large bowl, whisk together the melted butter, brown sugar, and white sugar until smooth and combined.
Add Wet Ingredients: Whisk in the egg and vanilla extract until the mixture is light and creamy.
Combine Dry Ingredients: Sift in the flour, baking soda, and salt. Fold the dry ingredients into the wet mixture using a spatula. Do not overmix; stop once you see no more streaks of flour.
Add Chocolate: Fold in the chocolate chips evenly.
Chill the Dough: For the best texture, cover the bowl and refrigerate for at least 30 minutes.
Preheat & Prep: Preheat your oven to 180°C. Line a baking sheet with parchment paper or lightly grease it.
Scoop & Bake: Scoop about 1 tablespoon of dough for each cookie and place them on the tray, leaving space for them to spread. Bake for 10–12 minutes or until the edges are lightly golden.
Cool: Let the cookies rest on the baking sheet for 5–10 minutes. They will be very soft at first but will firm up as they cool.
