In a small bowl, weigh out your flour, and add your salt and baking soda and whisk together.
In a medium-large bowl with a hand mixer, or the bowl of your stand mixer with paddle attached, add your butter and sugars and mix together until butter and sugar are creamed. Light and fluffy.
Add in your vanilla, and egg and mix until well incorporated.
Add your dry ingredients to your wet, and mix until the dough just comes together leaving no dry flour.
Mix in your chocolate chips with a rubber spatula until evenly distributed.
Using a 1 teaspoon scoop, scoop all your dough onto a parchment lined cookie sheet. This will produce at least 3.5-4 dozen cookies.
Place your cookie dough in the refrigerator to chill. They should spend about 30 minutes in the refrigerator but can spend longer. If chilling for more than about 30-60 minutes, cover them so they do not dry out.
Preheat your oven to 350°F while the cookies are chilling.
When ready to bake, place cookies on another baking sheet with parchment, leaving 2-3 inches between each cookie dough ball.
Bake on the center rack of your oven for about 7-8 minutes or until the cookies are beginning to be golden brown on the edges.
Remove your cookies from the oven and baking sheet onto a wire rack to cool.
Store your cookies in an airtight container for 3-5 days. Enjoy!
