Melt butter. Place melted butter in stand mixer. Add the brown sugar and white sugar and cream together on low speed, until smooth.

Mix in vanilla and egg on medium speed, just until smooth.

Mix in baking soda and salt on low/medium speed. Next, add in flour slowly and mix just until just combined on low/medium speed. Do not overmix.

Using a 2 tbsp cookie dough scooper, scoop dough balls onto parchment paper-lined baking sheet. (You can place the dough balls close together as you will be chilling the dough on the tray for 2 hours in the refrigerator.)

Cover dough balls with plastic wrap and chill for 2 hours in the refrigerator.

At the end of chilling time, preheat oven to 350 degrees. Remove dough ball tray from refrigerator. Line a second baking tray with parchment paper and take half of the doughballs off the first tray and evenly spread out dough balls onto the second tray to prepare for cooking.

Bake cookies for 11-15 minutes, until the edges are slightly brown and the tops are no longer glossy.

Cool cookies on baking sheets for 10 minutes, then remove and finish cooling on wire racks.

Enjoy!