Preheat your oven. Set it to 350°F (175°C) and line a baking sheet with parchment paper. This helps prevent sticking and keeps the bottoms from over-browning.

Cream the butter and sugar. In a bowl, beat the softened butter and brown sugar together until smooth and slightly fluffy. This step makes the cookies tender and helps them bake evenly.

Add the flour. Sprinkle in the flour and mix just until it forms a soft dough. If the dough looks a bit dry, keep mixing—brown sugar has moisture that will pull it together. Avoid overmixing to keep the cookies soft.

Fold in the chocolate chips. Stir gently so the chips are evenly distributed but the dough doesn’t get tough.

Portion the dough. Scoop 1 to 1.5 tablespoon portions onto the prepared tray, spacing them a couple inches apart. Roll into balls for even shapes. For prettier cookies, press a few extra chips on top.

Bake. Bake for 9–12 minutes, until the edges look set and lightly golden, but the centers are still soft. They’ll firm up as they cool.

Cool. Let the cookies rest on the tray for 5 minutes, then transfer to a rack to cool completely. This helps them set without drying out.