Start by preheating your oven to 350°F (175°C). You want the oven nice and hot to achieve that perfect golden-brown cookie bowl.

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This will take about 2 minutes with an electric mixer. Add the vanilla extract and eggs, one at a time, mixing until everything is fully incorporated.

In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix!

Fold in the chocolate chips, ensuring they are evenly distributed throughout the cookie dough.

Lightly grease your muffin tin or line it with parchment paper. Use a cookie scoop or tablespoon to drop cookie dough into the muffin tin, filling each cup about 2/3 full. Gently press down in the center of each dough mound to form a bowl shape. You can use the back of a spoon or your fingers for this step.

Bake for 15-20 minutes or until the edges of the cookies are golden brown and the centers are set. Keep an eye on them to prevent overbaking. The cookies will harden as they cool.

Once done, let the cookie bowls cool in the tin for about 5 minutes. Then, carefully remove them from the tin and allow them to cool completely on a wire rack.