Preheat the oven to 175°C/350°F. Line a baking sheet with parchment (baking) paper. Sift together the flour and baking soda and set aside.

Cream (beat) butter and sugars at high speed until light and fluffy, about 4-5 minutes. Reduce the speed and add the vanilla extract and egg. Mix to form a homogenous mixture, about 1 minute. Gradually spoon in the flour mixture and mix just until combined. Fold in the chocolate chips.

Drop a heaping tablespoon size ball of cookie dough on the prepared baking sheet and press the ball a little to spread into a disc. Maintain a gap of 2-inches between cookies, as they will spread on baking. Bake until the edges start browning, about 11-12 minutes. Using a flat spatula, remove the cookies from the tray and let cool on a wire rack, about 30 minutes.

Store the cookies in an air-tight container up to two weeks.

Variation: Substitute chocolate chips with gems (m&m) to make colorful cookies for kids. To make chocolate-walnut cookies substitute 1/2-cup chocolate-chips with 1/2-cup walnuts. Also try combinations of 1/2-cup white-chocolate and 1/2-cup cashews.
*Substitute egg with 1-tbsp vegetable oil to make egg less cookies
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