Preheat the oven to 350°F (1800 C). Line the baking pan with a silicone mat or baking paper. Make it easy to take the cookies.
In a bowl, beat together the butter, white sugar and brown sugar at medium speed until the batter mixed well. If you don’t have a mixer you can use a whisk to mix the batter.
Then add the egg and vanilla and mix on low speed until mixed in.
Sift the flour, salt, and baking soda and gradually add it into the batter. You can use spatula or mixer to blend it. Use low speed and the batter mix together well. If the batter already smooth and fluffy evenly stop stirring.
Then add a chocolate chip and blend with the batter. If the batter is warm you can chill in the refrigerator for around one hour until the dough firm.
Drop the dough onto the prepared baking pan with ice cream scoop or tablespoon. Roll the dough like a ball. The size depends on what do you want. If you want to make a giant cookie, take the dough 2-3 scoop and roll it and make a big ball.
For the best result bake one sheet at one time. Put the baking pan on the middle rack. Bake for 10-15 minutes. The texture of the cookie still underbaked. Soft in the middle and crispy on the outside.
Put out the cookies from the oven. The cookies will firm and crispy by itself after a few minutes.
