Bakery Style Chocolate Chip Cookies

1. Preheat your oven to 350 degrees Fahrenheit. Then cut the butter into chunks, place it in a microwave-safe dish, and microwave it for 30-45 seconds to just barely melt it. It should not be hot – but it should be almost entirely in liquid form. If it gets hot let it sit a bit to cool before using.
2. Mix together the butter and sugars until they’re creamy (by hand or mixer is fine).
3. Next, add the extracts and egg. Beat on low speed until well incorporated – around 10-20 seconds (if you beat the egg for too long, the cookies can get stiff).
4. Add the flour, baking soda, and salt and mix until well incorporated.
5. Finally, add the chocolate chips and mix until just combined.
6. Use a medium baking scoop to portion the dough into 12 medium balls and place onto a parchment-lined cookie sheet.
7. Bake for 10-12 minutes, until the cookies look puffy and dry and just barely golden. DO NOT OVER BAKE. Watch them closely after 8 minutes. They will likely be pale and puffy but the center should NOT look wet.
8. Let them cool on the pan for at least 10 minutes before transferring to cooling racks.

Storage: Freeze any that are left or leave them in an airtight container or storage bag for up to a week to keep them soft. You can also freeze dough balls and bake straight from frozen.