Preheat your oven to 325°F (163°C) and position the oven rack in the center. Prepare two baking sheets lined with parchment paper.

Beat 1 cup of softened unsalted butter and 1 cup of granulated sugar together until light and fluffy, about 2-3 minutes.

Add two large eggs one at a time, mixing well after each. Pour in 2 teaspoons of vanilla extract and mix until combined.

Whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt in another bowl.

Gradually add the dry mixture into the butter mixture in three parts, mixing on low speed.

Fold in 1 cup of semi-sweet chocolate chips until evenly distributed.

Roll tablespoon-sized balls of dough and coat them with Rice Krispies.

Place the dough balls on the prepared baking sheets, spaced 2 inches apart. Flatten slightly and bake for 23-25 minutes.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.