Preheat your oven to 350°F (175°C). Gather all your ingredients and equipment, including mixing bowls, a whisk, and a baking sheet lined with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until fully combined. Set this bowl aside while you work on the wet ingredients.

In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and brown sugar on medium speed for about 2-3 minutes until light and fluffy.

Beat in the vanilla extract and the large egg to the butter mixture. Continue mixing until everything is well incorporated, about 1 minute.

Gradually mix in the dry ingredients to your wet mixture using a spatula, stirring gently until just combined.

Gently fold in the semisweet chocolate chips into the dough.

Portion out the dough onto the lined baking sheet, spacing each dollop about 2 inches apart.

Bake for 10-12 minutes, looking for a golden-brown edge with slightly undercooked centers.

Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring to a wire rack.

After a few minutes, transfer the cookies to the wire rack to cool completely.