Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt.

In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar for 2-3 minutes until light and fluffy.

Add the egg and vanilla extract, beating until fully incorporated.

Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.

Gently fold in the chocolate chips using a wooden spoon or rubber spatula.

For thicker cookies, chill the dough in the refrigerator for 15 to 30 minutes.

Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, leaving about 2 inches between each scoop.

Bake small cookies for 8-10 minutes or larger ones for 10-13 minutes until golden around the edges but still soft in the center.

Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.