Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and brown sugar using a stand mixer or whisk for about 3 minutes, until the mixture is light, fluffy, and fragrant with caramel notes.
Add the large egg and vanilla extract to the creamed mixture, then beat until well incorporated and glossy, about 1 minute.
In a separate bowl, whisk together the all-purpose flour and baking soda, then gradually add it to the wet mixture on low speed, mixing just until combined. The dough should be thick and slightly sticky.
Fold in the chocolate chips evenly, ensuring they are distributed throughout the dough.
Using a tablespoon or cookie scoop, portion out the dough onto the prepared baking sheet, spacing each about 2 inches apart. Slightly flatten the mounds with the back of the scoop or your fingers.
Bake in the preheated oven for 10-12 minutes, until the edges turn a golden brown and the centers look just set but still soft.
Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes, allowing the edges to firm up slightly.
Transfer the cookies to a cooling rack and let them cool completely for 10 minutes. The chocolate will be melty and inviting, with a chewy center and crisp edges.
Enjoy these warm, gooey cookies with a glass of milk or your favorite beverage!
