In a large bowl or bowl of a stand mixer, combine butter and sugars. Beat on low with an electric hand mixer or stand mixer with paddle attachment until smooth and creamy. Gradually add egg and vanilla. Mix on low until combined. Set aside.

In a separate large bowl, combine dry ingredients. Whisk to combine and in batches add to wet ingredients. Beat on low until just combined.

Stir in chocolate chips. Freeze the cookie dough for 30 minutes or fridge for longer until the dough resembles ‘’playdough’’. The dough will be sticky in the beginning so we need to chill it first otherwise it is hard to form cookie dough balls and the cookies will spread too much.

Once chilled, form balls and freeze between batches.

Preheat the oven to 350 F.

Form about 2 teaspoon sized cookie dough balls and transfer to baking sheet lined with baking mat or parchment paper (or silicone liner), or silicone mats. Don’t press down the unbaked cookie dough.

Add the cookie sheet to the preheated oven and bake for 8 minutes (the time may vary due to different ovens). Once the cookies are baked, press more chocolate chips on the top (personal preference and only for visual).

The cookies will have a soft center inside with a slightly crisp exterior. Once they cool down they will set well and the texture inside remains soft, and buttery.

Let the cookies stand in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.