1-First Step: Preheat and Prep – Set oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking. This takes 5 minutes and sets you up for success. Pro tip: Use room-temperature ingredients for better creaming.

2-Second Step: Cream the Wet Base – In a large bowl, beat 1 cup softened butter, 1 cup brown sugar, and ½ cup white sugar until light and fluffy, about 2-3 minutes. Scrape sides often. The mixture should double in volume, trapping air for tender cookies.

3-Third Step: Add Eggs and Vanilla – Beat in 2 eggs one at a time, then mix in 1 tsp vanilla extract. Continue beating 1 minute until smooth. This incorporates air and emulsifies fats for even texture. If batter looks curdled, keep mixing; it will come together.

4-Fourth Step: Mix Dry Ingredients – In a separate bowl, sift 2 cups flour, ¾ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt. Sifting removes lumps and aerates for lighter dough. Dry mix ensures even distribution without overmixing.

5-Fifth Step: Combine Wet and Dry – Gradually add dry ingredients to wet on low speed. Mix just until combined, about 1 minute. Overmixing toughens cookies. Dough will be thick and fudgy.

6-Sixth Step: Fold in Chocolate Chips – Gently stir in 1 ½ cups chocolate chips by hand. Reserve a handful to press on tops later for extra appeal. Use a spatula to preserve chip integrity.

7-Seventh Step: Scoop and Chill (Optional) – Scoop tablespoon-sized balls (about 1.5 inches), place 2 inches apart on sheets. For thicker cookies, chill dough 30 minutes. This controls spread and boosts flavor.

8-Final Step: Bake and Cool – Bake 10-12 minutes until edges set but centers look soft. Rotate sheets halfway for even heat. Cool on sheets 5 minutes, then transfer to racks. Enjoy warm or store. Total yield: 36 cookies.