In a medium bowl, combine the flour, salt, and baking soda, then set the bowl aside.
In a large bowl, or using a stand mixer, beat the butter and sugars together until they are light and fluffy. Add in the egg and vanilla, continue mixing until they are blended. Add in the flour mixture and beat until the dough is soft and creamy.
Stir in the chocolate chips, until they are evenly mixed into the dough.
Using a portion scoop, or spoon, drop scoops of the dough onto a parchment paper lined baking sheet. Leave about an inch between the dough to allow for spread while baking. Bake for about 9-11 minutes, until the edges of the cookies begin to turn golden brown.
Remove from the oven and place on cooling racks to cool.
This recipe makes 2 dozen cookies. (My portion scoop is 1 ½ inches in size) Butter should be cold.
If using softened or room temperature butter, the cookies will have more spread and will be flat.
More chocolate chips can be added if desired, or m & m’s can be used with this dough.