Mix dry ingredients

Whisk together the flour, baking soda, and salt in a bowl until evenly distributed, then set aside.

Cream butter and sugars

In a stand mixer with paddle attachment, beat the room temperature butter with granulated and light brown sugar on medium-low for about 5 minutes until light and fluffy.

Add egg and vanilla

Crack in one large room temperature egg and add the vanilla, then mix on low until fully incorporated with no streaks of egg remaining.

Incorporate flour

Add the flour mixture and mix on low until almost combined, leaving a little flour still visible in the dough.

Fold in chocolate chips

Add the chocolate chips and stir on low to distribute them while finishing incorporating any remaining flour.

Chill the dough

Cover the dough and refrigerate for at least one hour; the longer it chills, the better the texture and flavor.

Scoop and shape

Scoop roughly 1.5 tablespoon-sized portions of chilled dough, roll into balls, and place on a baking sheet, topping each with a few chocolate chips.

Bake the cookies

Bake at 375°F for 10 to 12 minutes, until the edges are golden and set.