1-Add the butter to a large mixing: Add the butter to a large mixing bowl. Unless it was already at room temperature, add it to the microwave for about 20-30 seconds. You want it to be soft, but not melted. If you press your finger on the top slightly, it should leave an indent, but not completely fall apart.
2-Once the butter is softened, add all: Once the butter is softened, add all sugars to the bowl with the butter and beat with an electric mixer until fluffy, creamy and well combined.
3-Beat in the egg and the vanilla: Beat in the egg and the vanilla.
4-Add in all of the dry ingredients: Add in all of the dry ingredients. Be sure to spoon and level the flour to measure, do not scoop from the bag.
5-Beat together until combined: Beat together until combined.
6-Fold in the chocolate chips: Fold in the chocolate chips. Scoop using 2 tbsp of dough (I used the medium cookie scoop) and form into balls.
7-Place on a baking sheet lined with: Place on a baking sheet lined with parchment paper. Place in the fridge to set for 2 hours. (don’t skip this!) When you have about 15 minutes left, preheat the oven to 350 degrees Fahrenheit.
8-Bake for 10-14 minutes, depending on preferred: Bake for 10-14 minutes, depending on preferred texture. For gooey cookies, take them out when the centers still look slightly undercooked. Be sure to only place one cookie sheet in the oven at a time, with only 5-6 cookies on each sheet as these will spread.
9-When they come out of the oven,: When they come out of the oven, take a round cookie cutter and shuffle it around each cookie to encourage a perfect circle shape. Sprinkle on a few extra chocolate chips when they’re still hot.
10-Once cool, transfer to a wire rack: Once cool, transfer to a wire rack and then an air tight container for 3-5 days.