Sometimes bigger is better, and such is the case with this take on the archetype chocolate chip cookie.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter, salt, and vanilla until fluffy. Add both sugars; beat until lightened in color, 4 minutes. Beat in egg.
Add baking soda and flour; beat on low speed until just incorporated. Mix in chocolate. Transfer bowl to refrigerator; chill dough 1 hour or more.
Heat oven to 400 degrees. Line 3 baking sheets with parchment, and set aside.
Roll 1/4 cup dough into a ball, and place on a baking sheet. Repeat, placing a total of four balls on each sheet. Chill 20 minutes.
Transfer 2 baking sheets to oven, and bake 7 minutes. Rotate pans, and continue baking until just brown around edges, 6 to 8 minutes. Transfer baking sheets to wire racks; cool 2 minutes. Transfer cookies to racks, and cool completely.
Bake remaining cookies, and cool. Store all cookies in an airtight container up to 2 days.