Instructions

• Preheat the oven to 350°F. Line two baking sheets with parchment paper or Silpat mats.
• Place 3/4 cup (1½ sticks) unsalted butter, cut into chunks, in a large microwave-safe bowl. Heat in short bursts (about 10–20 seconds), stirring between bursts, until the butter is very soft but not completely melted.
• Add 2/3 cup packed light brown sugar and 1/2 cup granulated white sugar to the softened butter. Stir and press with the back of the spoon to break up any lumps until the sugars and butter are well blended.
• Stir in 1 large room-temperature egg, 2 teaspoons vanilla extract, 1/2 teaspoon salt, and 1/4 teaspoon baking soda (use a generous measuring of the 1/4 teaspoon). Mix until smooth and evenly combined.
• Add 1 3/4 cups all-purpose flour and stir just until the flour is incorporated and no large streaks remain. Do not overmix.
• Fold in 1 1/2 cups of the 2 cups semisweet or bittersweet chocolate chips. Reserve the remaining 1/2 cup of chips for topping.
• If the dough is too soft to handle, cover and chill the bowl in the refrigerator for 15–30 minutes to firm it up before shaping.
• Using a spoon or small cookie scoop, shape the dough into balls about 1 to 1½ inches in diameter. Place them 2 inches apart on the prepared baking sheets.
• Use the palm of your hand to flatten each ball slightly, then press a few of the reserved chocolate chips onto the top of each cookie.
• Bake one sheet at a time on the middle rack for 10 to 13 minutes, until the edges are lightly browned and the centers are still slightly soft when lightly pressed.
• Remove the sheet from the oven and let the cookies cool on the baking sheet for about 2 minutes, then transfer the cookies to a wire rack to cool completely.