In a small bowl, add the 1 ⅛ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt and lightly whisk just until it is combined and set aside.
In a separate medium-size bowl, with an electric mixer. Mix the ½ cup softened butter, 6 tablespoons brown sugar, and 6 tablespoons granulated sugar until combined. Then mix in the 1 egg and 1 teaspoon vanilla extract until combined.
Slowly add in the dry flour mixture and add in a little at a time until all of the flour is combined into the batter and you do not see any traces of flour left in the batter.
Set the electric mixer aside and fold in the chocolate chips using a wooden spoon or plastic spatula until they are well distributed throughout the cookie dough mixture.
Place the cookie dough on some plastic wrap and pop into the refrigerator for at least 1 hour (until firm) or until you are ready to bake them.
If you decide to only bake a few at a time, this batter will last in the refrigerator for about 3 weeks and if you need longer time than that you may freeze it up to 1 month.
When you are ready to bake, remove the cookie dough from the refrigerator and using a knife divide the dough into 12 even cookies. Roll each cookie into a ball and place on a cookie sheet that has been lightly sprayed with non-stick cooking spray. Leave 1 to 2 inches between each cookie because they will spread during the cooking process.
Place the cookies into a preheated oven and bake at 325 degrees F. for 15 to 20 minutes or until the cookies are golden brown. Remove the baked cookies from baking sheet and place on a cooling rack and allow them to cool completely.
This recipe yields 1 dozen easy chocolate chip cookies, if you would like more, then feel free to double or triple the recipe. You can also add nuts and/or change the type of chocolate used.