No Chill Chocolate Chip Cookies

In a small saucepan add cold, cubed butter. Place on stove over low heat and allow the butter to become half melted and half softened.
NOTE: I do not recommend using a microwave. It doesn't work the same as using your stove-top.

To a small bowl, add all-purpose flour, baking soda, and salt. Whisk together until well incorporated and set aside.

Pour butter into a large bowl with the granulated sugar and brown sugar. Using your hand mixer or stand mixer cream the butter and sugar together until the sugar begins to dissolve and the mixture becomes lightened in color, about 3 to 5 minutes.

Add the egg and vanilla extract, combine until well incorporated. 

Add the dry mixture of all-purpose flour, baking soda, and salt. Combine until almost all of the flour has absorbed.

Add the semi-sweet chocolate chips and fold by hand until they are dispersed throughout the cookie dough. 

Scoop and pile portions of cookie dough onto the baking sheet leaving 2 inches of space between each. 
NOTE: Make sure the cookie dough is piled about 2 inches high. This is what makes them thick.

Bake for 10 to 12 minutes or until the edges are golden brown.

Remove cookies from the oven and allow them to cool for 10 minutes on the baking sheet before placing them on a wire rack to cool completely.