Preheat the oven to 350°F.

Line 2 baking sheets with parchment paper. Alternatively, lightly coat the baking sheets with non-stick cooking spray. For best results, parchment paper is recommended.

In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.

Set the dry ingredient mixture aside.

In a separate large mixing bowl, add the softened unsalted butter, firmly packed light brown sugar, and granulated sugar.

Using an electric mixer on medium speed, beat the butter and sugars together until the mixture is smooth and well combined.

Add the egg to the butter mixture.

Mix on low speed until the egg is fully incorporated.

Gradually add the flour mixture to the wet ingredients.

Mix on low speed until just combined. Do not overmix the dough.

Add the semi-sweet chocolate chips.

Mix on low speed or stir with a wooden spoon until the chocolate chips are evenly distributed throughout the dough.

Using a small or large ice cream scoop, or a heaping tablespoon, portion the cookie dough onto the prepared baking sheets.

Arrange 6 to 8 portions of dough per baking sheet, depending on the desired cookie size.

Leave enough space between each portion of dough to allow the cookies to spread during baking.

For thicker cookies, refrigerate the scooped cookie dough for 15 to 30 minutes before baking.

If preferred, gently roll the dough portions into balls. Avoid overworking the dough, as this may affect the final texture.

Bake 1 baking sheet at a time for the most even results.

Bake until the bottoms and edges are lightly browned and the tops feel firm when lightly touched.

For small cookies, bake for 8 to 10 minutes.

For large cookies, bake for 10 to 13 minutes.

For extra-large cookies, bake for 14 to 18 minutes.

Remove the baking sheet from the oven.

Allow the cookies to cool on the baking sheet for 5 minutes.

Transfer the cookies to wire racks.

Allow the cookies to cool completely before storing or serving.

Serve as desired.