Add the butter and sugar to a stand mixer and beat until combined and fluffy (note: you can also use a mixing bowl and an electric hand whisk).

Use a rubber spatula to scrape the sides of the bowl and beat in the egg and vanilla extract. 

Scrape the sides of the bowl again and add the remaining dry ingredients except for the chocolate chips. Beat on high speed until everything is incorporated and a sticky dough forms. Beat in the chocolate chips.

Use the rubber spatula to scrape the sides and bottom of the bowl again to ensure all of the ingredients are mixed together very well. Refrigerate the dough for at least 2 hours before baking. You can also refrigerate the dough overnight.

When you’re ready to bake, preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.

Measure out ⅓ cup of the dough and place it on the baking sheet. Repeat for remaining cookie dough (there should be 7 balls of dough total). Note that the dough will spread during the baking process so be sure to leave ample room between balls of dough.

Bake for 11 to 15 minutes, or until the cookies reach your preferred level of done-ness. Chewy cookies will need 10 to 11 minutes on the dot and crispier cookies will require 13 to 15. 

Remove cookies from the oven and allow them to cool for a few minutes before removing the cookies from the cookie sheet. They will be delicate for the first 10 minutes out of the oven.