Preheat the oven to 350°F (180°C). Lightly grease (or line with parchment paper) two baking sheets. In a large bowl, combine the sugar, butter, salt, vanilla extract, and baking soda, whisking until the mixture is smooth and creamy.
Add the egg, whisking again until the mixture is smooth. Scrape the bottom and sides of the bowl with a spatula to ensure that all ingredients are well blended. Add the flour, then the chocolate chips.
Use a spoon to drop balls of dough onto the prepared baking sheets, leaving space between each ball of dough on all sides; the cookies will spread during baking.
Bake the cookies for 15 to 20 minutes, until their edges are brown and their tops are lightly browned, almost blond. Remove the cookies from the oven and let them cool on the stove until they are firm enough to move without breaking. Repeat the same steps with the remaining dough.
The cookies, when properly wrapped at room temperature, can be kept for several days; freeze for a longer storage.
