Combine the butter and granulated sugar in a large mixing bowl. Then, beat the mixture for 3 minutes or until the butter becomes lighter in color and fluffy in texture.

Then, add the egg and vanilla extract to the creamed butter. Mix it in until just combined.

In a separate bowl, sift in flour and baking soda and whisk well.

Next, add flour mixture to the wet ingredient and fold them in using a rubber spatula. Do not over mix the cookie dough. Keep folding the ingredients together until they are just combined.

Finally, fold in 1 cup of chocolate chips until they are evenly distributed.

Line a cookie sheet with non-stick baking paper. Then scoop about 1 heaped tablespoon of cookie dough onto a lined baking sheet. Space the cookies about 3-inches apart to ensure they don't stick when baking.

Press a few additional chocolate chips on top of each cookie.

Then, place the entire sheet inside the fridge and chill the cookies for 30 minutes.

Preheat oven to 360ºF (180ºC).

Bake cookies on the middle oven rack for 12-15 minutes.

Remove the baked cookies from the oven and leave them to cool on the sheet at room temperature for 15 minutes.

Once slightly cooled, remove the cookies from the sheet and cool them on the wire rack completely.