Cream the butter with the brown sugar and granulated sugar together well.
Beat in the egg. (Instead of beater use spatuala to mix all ingredients)
Then add vanilla, salt, and baking soda.
Add flour to the butter mixture and stir until blended. (Add in two batch)
Mix in the chocolate chips.
Using an ice cream scoop or a tablespoon, scoop spoonfuls of dough place onto a parchment lined baking tray or a plate.
Chill the scooped cookies for at least half an hour, or once chilled, the cookies can be frozen for baking later.
Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies.
Bake for 10-15 minutes cool the cookies on the baking tray.
If the scooped cookie dough has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.