Preheat your oven to 350°F (175°C). Grease a standard 12-cup muffin tin or line it with cupcake liners.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which should take about 2–3 minutes.
Add the eggs and vanilla extract to the butter mixture, mixing until everything is well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until everything is combined.
Gently fold in the semi-sweet chocolate chips to the dough.
Scoop approximately 2 tablespoons of the cookie dough into each muffin cup, pressing the dough slightly up the sides to form a cup shape.
Bake in the preheated oven for about 10–12 minutes or until the edges are golden brown.
Once baked, remove the muffin tin from the oven and immediately press the centers of the cookie dough cups with a spoon to reinforce the cup shape.
Allow the cookie dough cups to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Fill or decorate the cooled cookie cups as desired before serving.