Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper or a silpat sheet.
Using a stand or hand mixer, cream the butter and both sugars together until fully combined and pale yellow, about 2 minutes.
Add egg to sugar mixture, beat until combined. Add Rodelle vanilla and beat until combined. Because this is a small batch, you might need to scrape the mixture a few times to get it combined.
In a separate bowl, whisk together remaining ingredients, except chocolate chips.
In two batches, add the dry ingredients to the butter mixture, stirring until fully combined but not over-mixing.
Gently add the chocolate chips until evenly dispersed.
Scoop 6 evenly sized cookie dough balls onto prepared baking sheet. Gently smoosh with back of your hand to flatten the balls just a little bit so they bake evenly.
Bake cookies for 12-15 minutes, just enough that the edges are very slightly brown. Remove from oven, let coo/firm upl on pan for 1-2 minutes then transfer to a cooling rack.
Enjoy immediately or keep at room temperature for 1-2 days after cooking!
