Preheat the oven to 350°F (175°C), with a rack positioned in the lower third of the oven. Line two baking sheets with parchment paper.

In a mixing bowl, cream the butter until light and fluffy.

Add the granulated sugar, brown sugar, and salt, and mix until smooth and well combined.

Add the egg and vanilla extract and beat on medium speed for 1 minute, until the mixture looks creamy and cohesive.

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

Using a wooden spoon or spatula, gently fold the flour mixture into the butter mixture. Add the chocolate chips and continue folding just until the flour is incorporated. Do not overmix.

Spoon heaping teaspoons of dough onto the prepared baking sheets, spacing cookies about 2 inches apart (A small 1½-inch ice cream scoop works well for even, round cookies.)

Bake one sheet at a time for 12–15 minutes, rotating the pan halfway through, until the cookies are lightly browned at the edges. The centers will still look soft — don’t overbake.

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.