Blend together the white sugar, brown sugar, butter, and vanilla until the mixture is light and fluffy. Add the egg and blend again until combined.
In a separate bowl whisk together the flour, baking soda and salt. Add the dry ingredients 1/2 cup at a time to the wet ingredients until combined, scraping down the sides of the bowl as needed.
Add the chocolate chips to the cookie dough and mix until evenly combined.
Scoop the cookie dough into rounded golf-ball size balls and place on a cookie sheet. Refrigerate the cookie dough balls for 2 to 24 hours prior to baking for best results.
Place cookie dough balls on a silicone baking sheet or parchment paper lined baking sheet, at least 2 inches apart.
Bake at 375 degrees for 10 to 12 minutes, or until the bottom edges are lightly golden brown. Remove from oven and let sit on cookie sheet for 2 minutes before removing to cool on a wire rack.
Notes
Store baked cookies in an air tight container on the counter. You can also freeze the baked cookies for up to 3 months.Store unbaked cookie dough in fridge for up to 7 days, freeze for up to 3 months.