In a big bowl, cream the butter with both sugars. Use a mixer or a wooden spoon. Get it fluffy and pale—about two minutes of serious elbow grease. Now crack in the egg and the vanilla. Mix until it looks like a happy, buttery cloud.
In a separate bowl, whisk the flour, baking soda, and salt. Dump that into the wet ingredients. Mix until just combined. Overmixing makes tough cookies. We want soft, bendy cookies that make you close your eyes when you bite them.
Fold in the chocolate chips. Be generous. Pour in a handful more than you think is sane. Trust me.
Baking Time (The Easy Part)
Preheat your oven to 375°F. Line a baking sheet with parchment paper. Using a spoon or a cookie scoop, drop nubbins of dough onto the sheet. Leave about two inches between them—they spread like gossip at a family reunion.
How to make SUBWAY CHOCOLATE CHIP cookies at home - YouTube
Bake for 10–12 minutes. The edges should be golden, but the centers will look a little underdone. That’s the goal. Don’t overbake them. They’ll keep cooking on the sheet after you pull them out.
Let them sit on the sheet for five minutes. This feels like an eternity, but resist the urge to dive in. The structure is setting. You’re waiting for perfection.
