Line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup easier.

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large bowl, using an electric mixer, cream together the softened butter, granulated white sugar, and light brown sugar until the mixture is light and fluffy (about 2-3 minutes).

Beat in the egg until fully combined, then add the vanilla extract and mix until smooth.

Gradually add the dry ingredient mixture to the wet mixture, mixing just until combined. Be careful not to overmix.

Gently fold in the milk chocolate chips with a spatula or wooden spoon until evenly distributed.

Using a cookie scoop or tablespoon, drop heaping tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked. They will continue to set as they cool.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.