Mix flour, baking soda, and salt and set aside.
With an electric mixer, beat the butter until it starts to become creamy, then add sugars and continue beating until well blended. Add the egg and beat just until blended, scraping sides of bowl often.
Add flour mixture gradually and stir with a heavy duty scraper until blended. If using a stand mixer, you can stir the flour on low with the paddle. If using a hand held mixer, it's probably best to do this part by hand as the hand held can be a little tough on the gluten.
Add the chips and stir them in the best you can, then empty onto a pastry mat and gently knead in any stray ones. Update: Start adding the chips before the flour is fully dissolved. I'm not sure if this will change much, but it is a tip from Crumbl.
Squeeze dough together into one compact log. Cut or just break into 6 equal pieces and squeeze them as tightly as possible, then press down slightly so you have 1 ½ thick disks instead of balls. Chill for at least an hour or until the dough is very firm.
There are several ways you can bake these. I recommend baking one cookie first to nail down the correct time in your oven. The most basic way is 375 degrees F for about 18 minutes (check at 16, though it may take 20.). If your oven runs hot, bake at 350 for 18-20 minutes. And finally, if you have convection you can bake at 350 for 18 to 22 minutes. Time will vary depending on how cold your dough is.
Let the cookies cool completely on the baking sheet.