Before I started, all the ingredients were at room temperature.

Line a baking tray with butter/parchment paper.

Mix all-purpose flour, baking soda and salt in a bowl, keep aside.

Cream the butter and sugar in another bowl, do this with a spatula, or use your fingers.

Add in the egg and vanilla extract to the butter mixture and mix well.

Next, add the flour mixture to this and start mixing the cookie dough by using your fingers.

Mix in the chocolate chips, fold gently.

Now when the dough comes together nicely, keep the bowl covered and chill the cookie dough in the refrigerator before shaping up the cookies.

Preheat the oven at 180 degrees C.

Next, take the dough out from the refrigerator.

Take some portions from the dough, make walnut-sized balls, press them gently between your palms, and arrange them 1” apart from each other in the pre-lined tray.

The ideal weight should be 15g dough for each cookie, if you’re looking for precision measure the dough balls and use further.

Press some chocolate chips gently on top of each cookie.

Bake them for 18-20 minutes. As the bottom edges of the cookies turn brown during the baking, you will know that they got baked.

After taking out the cookies from the oven, keep them in the tray for the next 2-3 minutes. 

Then shift them onto a cooling rack and leave there until they cool completely.

Store the cookies in an airtight container. Consume within 10-12 days.