Turn the oven on to 350 degrees and put the butter in the oven in an oven-safe bowl until butter is about one third melted (this will take about 5-10 minutes).

Turn the oven off. Let the butter come back to room temperature for at least 30 minutes.

Combine butter with the sugar and vanilla, and cream with electric mixer until well mixed and lightly fluffy.

Add the egg and beat until incorporated.

Measure in 1¼ cups flour, baking soda, and salt, and slowly mix with the electric mixer on low speed, scraping the sides, until all the flour is incorporated. Add extra flour one tablespoon at a time until the dough feels dry and sticks together in one large ball.

Stir in the chocolate chips with a wooden spoon.

Roll ¼ cup dough into high, round balls with chocolate chips at the top. Place on a baking sheet a few inches apart.

Slide cookie tray into the refrigerator for at least 30 minutes to cool dough and prevent cookies from becoming flat in the oven.

When you are ready to start baking the cookies, preheat the oven to 350 degrees.

Bake for about 10-15 minutes, until the cookies just begin to brown on the tops and edges. Let stand on cookie tray for 2 minutes before removing to cool on a plate or to eat immediately!