Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

Whisk together 2 ¼ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt in a medium bowl. Set aside.

In a large mixing bowl, beat ¾ cup of room-temperature unsalted butter, ¾ cup of light brown sugar, and ½ cup of granulated sugar until smooth and creamy, about 2-3 minutes.

Add 1 large egg and 1 teaspoon of vanilla extract to the creamed mixture, beating until well combined, about 30 seconds.

Gradually add the dry mixture to the wet ingredients, mixing on low speed until just incorporated.

Fold in 1 ½ cups of semi-sweet chocolate chips using a spatula.

Chill the dough in the refrigerator for 15-30 minutes for thicker cookies.

Drop rounded portions of dough onto the prepared baking sheets, leaving about 2 inches between each scoop.

Bake for 8-10 minutes for small cookies or 10-13 minutes for larger ones until the edges are lightly golden.

Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks.