In a medium bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars until very light and fluffy, scraping down sides frequently. Add the egg, mixing well, then add the vanilla. Slowly stir in dry ingredients and mix until just combined (be mindful not to over mix or dough will become tough). Add the chocolate chips and mix just until combined.
Cover the dough with plastic wrap and refrigerate overnight for the flavors to meld and the dough to properly chill.
Preheat the oven to 350°F. Line two baking sheets with parchment paper or a Silpat mat.
Weight the dough out into twelve 2.8 ounce portions, then form into 3/4-inch thick pucks. (I like to use the back of a dry measuring cup to press the dough into shape for a nice flat surface). Place 6 formed dough pucks on each lined tray, spacing them about 3 inches apart and put back in the refrigerator for 15 minutes to chill (it's important for the cookie dough to go into the oven cold).
Remove from the refrigerator, top each dough puck with a good sprinkle of Maldon salt and bake for about 14 minutes until just golden brown at the edges and the centers are set, rotating the pan once halfway through baking. Remove from the oven and smack the tray on the counter with conviction 3 times. This will help keep the cookies soft and chewy inside as opposed to cake-y.
Repeat with the second tray of dough if you are only using one oven rack at a time.
Let the cookies rest for ten minutes, then enjoy! The perfect cookie should be consumed the same day (and ideally while still slightly warm!), but honestly these are still delicious on day 2... if they last that long!
