Begin the recipe by grabbing a small bowl, add the all-purpose flour, baking soda, salt, and lightly whisk together until combined. Set aside.
In a separate medium-size bowl, with an electric mixer or by hand, mix together the softened butter, brown sugar, and granulated sugar until combined. Then mix in the egg and pure vanilla extract until combined.
Slowly add in the flour mixture a little at a time until all of the flour mixture is combined into the cookie dough batter and you do not see any more traces of flour left in the batter. Be careful not to over mix or you will have tough cookies.
If using the electric mixer, then set it aside and fold in the chocolate chips using a wooden spoon or plastic spatula until they are distributed evenly throughout the entire cookie batter.
Separate the cookie dough into 4 equal parts, use a food scale to make sure they are even. Roll into equal size balls and place into a container in the refrigerator and all them to chill 30 minutes to 1 hour.
Preheat the oven to 325 degrees F. Remove the dough from the refrigerator and flatten each ball into a round cookie shape before adding to a large parchment-lined baking sheet. Leave at least 2 inches between each cookie as they will spread while baking.
Top with additional chocolate chips and place the chocolate chip cookies in the oven to bake for 20 to 25 minutes or until the cookies are golden brown.
Carefully remove the cookies from the oven and allow them to cool on the baking sheet for 10 to 15 minutes before removing them completely from the baking sheet to a cooling rack. Enjoy!
*Store any leftover cookies in an airtight container at room temperature for up to 4 days. These cookies taste great warm. Try placing them on a microwave-safe plate into the microwave for 10 to 15 seconds at a time until soft and chewy again.