Preheat to 350F with the oven rack in the middle-low position.
Line your baking sheets with parchment paper. Only one baking sheet will go in the oven at a time, but you will do this 4 times. 4 baking sheets OR 4 batches on one baking sheet.
In a small bowl, whisk the flour, baking soda, and salt.
In a medium to large bowl, cream the ghee and sugars.
Add the egg and vanilla and beat until mixed well.
Add half the flour mixture with a spatula and mix batter until just combined. Add the rest and mix until just combined.
Add the chocolate and mix just until incorporated.
Measure each cookie to be 45 grams each. You will fit 6 cookies per baking sheet.
Bake 5 minutes, then rotate the pan.
Bake 3-4 minutes until the sides are golden brown, but the center is still slightly under-baked.
Remove the baking pan from oven and bang lightly on counter to create more lines and set cookies.
Let cool on wire racks.
Notes
I use Sarah Kieffer's Pan-Banging method to get those wonderful lines in the cookies.