Use an electric mixer to cream butter in large bowl until smooth.

Then, add sugar and brown sugar to the mixer and mix for approximately 1 minute until it becomes creamy. Mix in vanilla extract and egg for 30 seconds.

Slowly add flour 1/2 cup at time, and mix until well combined.

Add in the chocolate chips, and stir gently by hand until well combined. To make them even more delicious, I use half the regular and half the mini chocolate chips.

Place the covered chocolate chip cookie dough in the fridge to chill for at least one hour. If you prefer, overnight is best. *

After the dough has chilled, take it out of the fridge and heat oven to 375°F.

Place large cookies sheets on parchment paper.

Bake for between 8 and 11 minutes in a preheated 350 degree oven until the bottom and sides are light golden brown.

Take the cookies out of the oven and allow them to cool on a baking sheet for 2 minutes. Then transfer to a cooling rack, allowing them to cool completely.

Remaining cookies can be kept at room temperature up to a week in an airtight container.