Preheat the oven to 375° F. Line two baking sheets with parchment paper and set them aside.
In a medium-sized bowl, whisk together the dry ingredients: flour, baking soda, and salt. Set this aside.
In a separate medium-sized bowl, cream the butter and sugar together with a hand mixer until light and fluffy, approximately 2-3 minutes.
Add the egg and vanilla to the creamed butter bowl and beat well with the mixer.
Gradually add the dry ingredients to the wet ingredients while continuing to mix. Mix until all ingredients are well incorporated and a dough is formed.
When the dough is formed, fold in the chocolate chips.
Create 1 tablespoon-sized dough balls (using a #70 scoop) and place them evenly 2" apart on the reserved baking sheets.
Bake in the oven for 9 minutes. See baking notes below.
Remove from the oven and allow the cookies to cool for 1-2 minutes before removing from the baking sheet and transferring to a cooling rack. Enjoy!
Recommended Infusion Option: For perfect dosing, use my Bliss Cannabutter and follow the chart below. Baking Note: All ovens bake at different temperatures, and 9 minutes is an average baking time. Some ovens will bake quicker, so check your cookies for your desired doneness between 7-10 minutes. Bake time will also depend on the size of your dough balls, so adjust accordingly.