Set it to 375°F (190°C). This gives your oven time to warm up while you work your cookie magic. Pro tip: Make sure there’s nothing weird in there before turning it on. We've all been surprised by a forgotten pizza box...

In a large basin, combine the softened butter, granulated sugar, brown sugar, and vanilla extract. You're looking for a smooth, fluffy consistency here. If you're doing this by hand, expect to put in some effort, but think of it as a short workout. Cookies and toned arms? Win-win.

Crack in your eggs one at a time, mixing well after each. Don’t panic if a little shell sneaks in. Consider it an extra challenge to fish it out (and hope no one notices later).

In a separate basin, mix together the flour, baking soda, and salt. Slowly add the dry mix to the wet components, stirring until well blended. It's starting to resemble cookie dough now; try not to eat it all raw.

Now for the best part: the chocolate chips. Gently fold them into your dough. Don’t measure too precisely; “two cups” is more of a suggestion.

Place rounded tablespoons of dough on an ungreased baking sheet. Leave some space between them, or you'll wind up with a single enormous mega-cookie. (Not the worst thing that could happen, but remember, we're going for individual cookies here.)

Pop your cookie sheet in the oven and bake for 9 to 11 minutes. Keep an eye on them—they should be golden brown around the edges but still soft in the center. If you’re impatient like me, you’ll want to grab one the moment they come out. But be warned: molten chocolate burns like lava!

Let the cookies cool for a couple of minutes on the baking sheet before transferring them to a wire rack to cool completely. Or eat them immediately while juggling them between your fingers because they’re too hot. We've all been there.