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Line two cookie sheets with parchment paper and set aside.
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In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
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In a standing mixer fitted with a paddle attachment, cream the butter and sugar until light, about 4 minutes. Beat in the egg and vanilla extract for an additional minute.
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Keep mixer on low speed and slowly incorporate the dry ingredients until almost combined. Remove from mixer and fold in chocolate with a wooden spoon.
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Using a cookie scoop, scoop the dough onto the cookie sheet, leaving 2 inches in between each cookie.
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Refrigerate for at least 1/2 an hour. When you're ready to bake, preheat the oven to 350° F.
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Bake cookies for 9-11 minutes, or until just beginning to get light golden brown. Do not overbake! Allow to cool on cooling rack before serving.