Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.

Cream the butter and sugars:

• Place the room temperature butter in the bowl of a stand mixer fitted with the paddle attachment. Start mixing the butter on medium speed until it’s creamy. Slowly add the brown sugar and white sugar, and beat on medium-high speed for about 3 minutes, until the mixture is light and fluffy. This step is crucial as properly creaming the butter and sugars creates tiny air pockets that give the cookies their soft, chewy texture. Don’t rush this part—take your time!

Add the egg and vanilla:

• Once the butter and sugars are well creamed, add the egg and pure vanilla extract. Mix on low speed until fully combined, scraping down the sides of the bowl as needed.

Mix in dry ingredients:

• In a separate bowl, whisk together the salt, baking soda, and flour. With the mixer on low speed, slowly add the dry ingredients to the wet mixture. Stop occasionally to scrape down the sides of the bowl to ensure everything is well combined. Be careful not to overmix, as this can make the cookies tough.

Fold in the chocolate chips:

• Once the dough is smooth, add the chocolate chips on low speed, mixing until they are evenly distributed throughout the dough.

Shape and bake:

• Use a cookie scoop or spoon to drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. I typically bake 9 cookies per sheet to allow enough space for them to spread.

Bake:

• Place the cookies in the preheated oven and bake for 9 to 10 minutes, or until the edges are a light golden brown. The centers should still look slightly underbaked for a soft, chewy texture.

Cool and enjoy:

• Remove the cookies from the oven and let them cool on the baking sheet for 2 minutes before transferring them to a cooling rack to cool completely. Enjoy warm or let them cool fully for the best texture!