In a large bowl, whisk together the melted butter and granulated sugar until completely combined. Next, whisk in the egg. 

Add the self-rising flour and stir until it is fully incorporated. 

Add the chocolate chips and fold them into the cookie dough. 

Cover the bowl and place the cookie dough in the fridge to chill for 30 minutes. While the cookie dough chills, preheat the oven to 350F. 

Scoop out 2-tablespoon sized portions onto a parchment or silpat lined baking sheet. Make sure to place them at least 2” apart– these cookies will spread! 

Bake the cookies for 10 minutes. Then remove the tray from the oven and tap it on the counter a few times to sink the cookies. 

Run a round cookie cutter around the edge of the cookies to shape them into smooth, round circles. 

Return the cookies to the oven and bake for another 5-7 minutes or until golden brown. 

Allow the cookies to cool completely on the tray and then transfer them to an airtight container. Store at room temperature for up to three days.