Whisk your flour, baking soda and salt together in a medium bowl.
1 ¾ cups all purpose flour, ½ teaspoon baking soda, ½ teaspoon salt
In a stand mixer fitted with the paddle attachment, or in a bowl with a hand mixer, beat the butter and sugar together until it is light and airy.
1 stick unsalted butter, 1 cup sugar
Add your egg and vanilla extract and beat again on medium-high speed for another minute. Make sure you scrape the bottom and sides of the bowl.
1 egg, 2 teaspoons vanilla extract
Fold in the dry ingredients, making sure there are no streaks of flour left. Fold in your chocolate chips.
1 cup chocolate chips
Scoop out the dough using a cookie scoop, about 2 tablespoons, and roll the dough into balls. Place on a plate or a lined baking tray and chill for at least 2 hours (you can leave up to 3 days though, make sure they are covered with clingfilm).
Preheat the oven to 350°F/175°C. Line two baking sheets with parchment paper and place the chilled cookie dough on the sheets about 3 inches apart. Bake for 12-14 minutes, they should be slightly golden.
Let the cookies cool for 10-15 minutes on the tray before moving to the cooling rack.