Set the oven to 350 and line a baking sheet with parchment paper. Give the oven a full preheat so the butter sets quickly instead of leaking out before the cookies rise.

Add every dough ingredient except the chocolate chips to a food processor and pulse until the mixture gathers into a dough. Stop pulsing once the crumbs pull together into a soft, cohesive mass that clings to itself when pressed.

Stir the chocolate chips into the dough by hand. Fold gently so the chips stay whole and evenly scattered instead of streaking the dough.

Portion the dough with a cookie scoop into 12 mounds on the lined sheet, then flatten each one slightly into a disk. Even disks bake at the same rate and give you the classic cookie shape.

Bake for 11 to 13 minutes, until golden brown. Pull them when the rims are light golden and the centers still look soft; darker edges mean a dry, brittle cookie.

Leave the cookies on the baking sheet and let them cool completely before lifting them off. They are fragile straight from the oven and firm into a chewy texture as they cool; a short stint in the refrigerator helps if the first one breaks when you try to move it.