Preheat the oven to 350 ° F, then cream together the butter, brown sugar, and vanilla paste in the bowl off a stand mixer fitted with the paddle attachment.
Add the egg and mix into the dough. Scrape down the sides of the bowl as necessary to ensure all ingredients are incorporated.
Mix the baking soda and salt into the flour, then incorporate into the dough a little at a time with the mixer on low. Make sure to scrape down the sides of the mixing bowl as needed.
Mix in the chocolate chips (or chunks) into the dough until evenly mixed. I like to do this step by hand, and set aside some of the chips to press into the tops of the cookies after scooping.
Use a portion scoop to scoop the dough into even size pieces. I used a #24 scoop (1.33 oz). I like to place all of the scooped cookies onto a small baking sheet or plate, so it takes up less room in my refrigerator when chilling. You can scoop the cookies directly onto the sheet you will use for baking if desired. Chill in the refrigerator for at least 30 minutes (until firm and chilled throughout).
Space out the cookie dough on baking sheets and bake at 350° F until golden brown (about 12-15 minutes total).
OPTIONAL: Sprinkle the baked cookies with a pinch of flaky salt (I ALWAYS DO!)