Cream together the unsalted butter and brown sugar in a stand mixer fitted with the paddle attachment or handheld mixer until fluffy and incorporated. Make sure to scrape down the sides of the bowl with a rubber spatula.

Once the butter and sugar mixture comes together, add in a large egg and a few drops of vanilla extract and mix until smooth. Add baking soda, and salt and combine. Slowly mix in the all-purpose flour and chocolate chips.

Scoop the dough using a tablespoon or small cookie scoop and place each dough ball onto a baking sheet lined with parchment paper or a nonstick baking mat. Place in the fridge and chill 1 hour.

Preheat the oven to 350 degrees Fahrenheit and space the cookie dough about 2 inches apart on the prepared baking sheets. Bake for about 10 minutes until the edges are light golden brown. Once finished baking, allow the cookies to cool on the baking sheet for about 5 minutes.