Preheat oven to 375 degrees. Pull out three baking sheets, and set aside.
Beat together butter, sugars, and egg until light and fluffy.
Add the vanilla, flour, salt, and baking soda. Beat just until combined.
Stir in the chocolate chips.
Scoop dough onto baking sheets. I used a #30 cookie scoop that holds 2 Tablespoons of dough.
Bake until edges are golden brown and the centers are set, about 14 minutes. Remove from oven and let cool on the baking sheet for 10 minutes. Continue baking addition cookies.
Remove cookies to a wire cooling rack and cool completely, or eat warm!
Notes
Adjust your cooking time based on the size of your cookie scoop.
The darker the cookie, the crunchier it will be.
A full size ice cream scoop cookie, will take 20 - 22 minutes to cook, depending on your oven.