Step 1

In a large bowl or stand mixer beat together the melted butter, brown sugar, sugar, egg, and vanilla until well combined.

Step 2

Add the flour, baking soda, and salt. Mix on low speed until combined and no flour pockets remain. Stir in chocolate chips or mix in on low speed. The dough will be slightly sticky and soft.

Step 3

Cover the bowl with plastic wrap and refrigerate for 30 minutes.

Step 4

Meanwhile, preheat the oven to 325°F. Line baking sheets with parchment paper or silicone baking mats. (Tip: The cookies can go on ungreased baking sheets as well, but they release better from parchment or silicone)

Step 5

Use a medium cookie scoop  (or 2 tbsp per cookie) to drop dough onto prepared baking sheets, about 2 inches apart. Roll the cookie dough into smooth balls and then shape into a tall cylinder with flat bottom (see post for image). This helps the cookies rise instead of flatten.

Step 6

Bake for 12-14 minutes, rotating pans halfway. Edges should be set, but middle is still soft. Cool on cookie sheets for 10 minutes before transporting to a wire rack.

Step 7

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