Place butter into a microwave safe bowl. Heat for a few seconds, until about half of the butter is melted and half is still in softened "chunks".
In a mixing bowl, cream together the butter, brown sugar, and white sugar.
Add in egg and vanilla. Mix to combine.
Stir in the flour, baking soda, and salt.
Fold in the chocolate chips.
Refrigerate cookie dough for 15-30 minutes.
Using a cookie scoop (I used size #40) place dough onto a baking sheet lined with parchment paper.
Bake at 375°F for 8-10 minutes or until tops are barely golden brown. (I usually bake for 8 to 8 1/2 minutes each batch).
Allow cookies to set on pan for 2 minutes and then remove to a cooling rack.