Instructions

• 1 Preheat oven to 350 degrees.
• 2 In a bowl, mix together the flour, salt, and baking soda and set aside.
• 3 In a stand mixer with a paddle attachment, combine the butter and sugars together until light and fluffy. Reduce the speed to low, add the vanilla and egg. Beat untul well incorporated, about 1 minute.
• 4 Add the flour mixture until it is just combined, then add the chocolate chips.
• 5 Chill dough for 1 hour. I usually make the cookies by dropping a tablespoonfuls of dough onto a silicone mat or parchment paper 2 inches apart. Then I put the entire tray into the fridge for a hour.
• 6 Bake until the cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven and let cool on the baking sheet for 3 to 5 minutes, then move to a cooling rack to finish cooling. Store in an airtight container at room temperature for up to 1 week. Yeah right! Ain't not cookies gonna last a week at our house! We are lucky to even have any left when they are done cooling....
• 7 Alternatives: Change it up a little by using Dark Chocolate Chips, or adding chopped walnuts, or use White Chocolate chips ofor half or all of the chip measurement. Heck you can even add peanut butter chips in place of some of the chocolate chips for a Reese Cup Cookie!