Cream butter and sugar togther in a large bowl or stand mixer. Make sure the butter is still *slightly cold to the touch. If left out too long, the cookies will go flat.
Add 1 large egg and pure vanilla, mix.
In another large bowl, mix dry ingredients-flour, baking soda, salt.
Add dry ingredients to the butter and sugar mixture. The dough will be crumbly, do not panic. if needed, use hands to form into a dough.
Fold chocolate chips into dough.
Put in refridgerator for 20 minutes before forming cookies.
Preheat oven to 375 degrees. 370 for newer ovens.
Roll teaspoon-sized cookie dough balls onto a very lighly greased baking pan. Wipe excess off with paper towel.
Bake for 8-10 minutes until cookie tops are slightly golden.
Remove from oven and remove from baking sheet to paper towel or cooling rack.
Eat warm, or to get the chocolate chip cookies really soft and chewy, wait until cookies are *almost* done cooling and put in an air-tight container with a paper towel to separate cookies, or in a gallon-sized plastic bag. This traps the moisture and the cookies become soft, chewy, delicious.