No Fail Chocolate Chip Cookies

Set your oven to 350°F. Line a baking sheet with parchment paper for easy cleanup and perfectly golden bottoms.

In a large bowl, beat the softened butter with both sugars until light and fluffy, about 2–3 minutes. You're looking for a pale, airy texture — this is the secret to tender cookies.

Beat in the egg and vanilla until fully combined. Scrape down the sides of the bowl so nothing's left behind.

In a separate bowl, whisk together the flour, baking soda, and salt. This evenly distributes the leavener so every cookie bakes up just right.

Gradually mix the dry ingredients into the wet, stirring until just combined. A few streaks of flour are fine — overmixing makes tough cookies.

Gently fold in the chocolate chips with a spatula. For that bakery look, press a few extra chips onto the tops of the dough balls.

Scoop about 1 ½ tablespoons of dough per cookie onto your prepared sheet, leaving 2 inches between each. They'll spread, so give 'em room!

Bake for 9–11 minutes, until the edges are lightly golden and the centers still look slightly soft and puffy. Trust the carryover heat!

Let the cookies rest on the baking sheet for 5 minutes (this is crucial for soft centers), then transfer to a wire rack to cool — or dig in while they're warm.

For Extra Soft Cookies: Chill the dough for 20-30 mins before baking and avoid over baking - The cookies will continue to set as they cool.