Preheat the oven to 350 F or 175 C.
In a microwave safe bowl, melt the butter for 40-50 seconds. The butter should completely melt but it shouldn’t be hot. If the butter becomes hot, leave the melted butter a side for 2 to 3 minutes before proceeding to the next step.
To the melted butter, add both the sugars. Using a whisk beat the butter and sugar mixture till creamy. For about 60-75 seconds.
Add the egg and vanilla and beat the mixture for about 30-40 seconds, not more than that. If you over beat the egg, the cookies can turn hard.
Now add the flour, salt and baking soda. Using a spatula mix until it forms a dough, the dough should neither be wet or dry. When you take some dough and try to form a ball, it shouldn’t be sticking too much to your hands. If that happens you can add a tea spoon of flour and mix again to get the right texture.
Add the chocolate chips and gently incorporate with the spatula.
Roll the dough in to round balls, you should approximately have 10-12 balls. I got 11 cookies out of this recipe.
Bake the cookies in a un greased cookie sheet ( i used parchment paper, but not necessary). The cookies have enough butter and will not stick to the pan.
Bake for 10 -12 minutes, not more than that. I took them out at 11 minutes. The cookies will look puffy,and when touched it may feel soft. They will be pale and barely have golden color.
Its very tempting to over bake them. But remove the cookies and let them cool in the same pan for atleast 30 minutes.
They will sink down, firm up and these soft buttery cookies are ready to be enjoyed.