Preheat oven to 350F degrees. Line baking sheets with silicone baking mats or parchment paper.
Using a stand mixer (or a hand mixer with a large bowl), cream softened butter, white sugar, and packed light brown sugar for 3-4 minutes on medium speed, or until soft, smooth, creamy, and evenly incorporated.
Add the room temperature egg and vanilla extract. Turn the mixer back on to medium speed and cream together another minute.
Add the carefully measured dry ingredients (flour, salt, baking soda) and mix on low speed until just combined.
Stir in chocolate chips.
Using a small cookie scoop, scoop cookie dough onto silicone baking mat lined baking sheets. (If you don't have a cookie scoop, each cookie dough ball contains about 2 tablespoons cookie dough and has a diameter of about 1.6 inches.) Don't overcrowd cookie sheet as cookies will spread. Place cookies a couple inches apart, 12 cookies per baking sheet.
Bake for 10-12 minutes, or until desired crispness.
Remove from oven and let cool on the baking sheet a few minutes before transferring to a wire rack.