Preheat oven to 375 F.
In a small bowl, mix flour, baking soda, and salt.
In a medium-sized bowl, beat butter, sugar, brown sugar, and vanilla.
Mix the egg into the sugar mixture.
Mix in the flour mixture until just combined.
Stir in chocolate chips.
Place 16 teaspoon-sized scoops of cookie dough on a parchment-lined cookie sheet. This will not use all of the batter. Wet your finger with a little water and press the dough balls down to make them flat - this will make them more crispy.
Bake for 9-11 minutes or until cookies are browned but not burnt.
Cool cookies on cooling rack.
Break cooled cookies into small pieces and mix them into the remaining cookie dough. Resist the urge to eat the cookies. OK, maybe you can have a few crumbs.
Scoop a dozen large scoops (about 3 tablespoons - about the size of most ice cream scoops) of cookie dough onto parchment-lined cookie sheets 2 inches apart.
Bake for about 13 minutes or until cookies are lightly browned.
Eat as soon as they are cool enough to handle. These are particularly good right out of the oven because the difference between the soft and crunchy parts is more prominent when the cookies are hot. They are great cool, too, but I highly suggest popping cooled cookies in the microwave for 10 seconds before eating,