Preheat your oven to 350°F (175°C). This is an important step to ensure that your cookies bake evenly and reach that perfect golden-brown color.

In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer on medium speed. Mix until the mixture is light and fluffy (about 2-3 minutes). This step is key to achieving a soft, chewy texture in your cookies.

Once your butter and sugar are creamed, add the egg and vanilla extract to the bowl. Mix again until fully incorporated. The egg will help bind everything together, while the vanilla adds that classic, comforting flavor.

In a separate bowl, whisk together the flour, baking soda, and salt. This ensures that the baking soda is evenly distributed throughout the dough, helping your cookies rise just right.

Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined—don’t overwork the dough to avoid dense cookies. If you're using any mix-ins (like chocolate chips or nuts), fold them in by hand to ensure an even distribution.

Using a cookie scoop or your hands, form the dough into 1 1/2-inch balls and place them onto an ungreased cookie sheet, leaving space between each one to allow for spreading. For extra flair, you can gently press the tops of the dough balls with the back of a spoon or your fingers to slightly flatten them.

Bake in the preheated oven for 8-10 minutes, or until the edges are golden and the centers are slightly soft. Remember, the cookies will continue to firm up as they cool, so don’t worry if they seem a bit soft when you take them out.

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them hold their shape and prevents them from breaking apart.