In a large mixing bowl, cream together 1 cup of softened unsalted butter with ½ cup of granulated sugar and ½ cup of brown sugar until light and fluffy, about 2-3 minutes using a handheld mixer.

Add in 1 egg and 1 teaspoon of vanilla extract, mixing until fully blended and smooth.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt.

Gradually add this dry mixture to the wet ingredients, stirring gently with a spatula until just combined.

Fold in 1 cup of semi-sweet chocolate chips, making sure they are evenly distributed throughout the dough.

If you prefer a thicker cookie, cover the bowl with plastic wrap and chill the dough in the refrigerator for about 30 minutes.

Preheat your oven to 350°F (175°C). While it heats, scoop tablespoon-sized portions of the dough onto a lined baking sheet, leaving about 2 inches between each mound.

Bake the cookies for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly underbaked.

Allow your chocolate chip cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.