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

In a medium bowl, whisk together all-purpose flour, baking soda, and salt. Set aside.

In a large mixing bowl, beat unsalted butter, light brown sugar, and granulated sugar until smooth and creamy.

Mix in the egg and vanilla extract until fully incorporated.

Gradually add the dry mixture to the wet mixture, mixing until just combined.

Gently fold in semisweet chocolate chips to the dough.

Drop heaping dollops of dough onto prepared baking sheets, leaving about 2 inches between each scoop.

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

Bake the cookies for 8-13 minutes until edges are lightly golden.

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