Preheat oven to 375F

Prepare 2 baking sheets with parchment paper or muffin top pans with non stick spray

In a large mixing bowl, add sugar and softened butter. Using an electric mixer, cream the butter and sugar at high speed until creamy - about 2-3 minutes.

Add the egg, vanilla and buttermilk until combined.

In a separate bowl, add in the dry ingredients – all purpose flour, salt, baking powder, baking soda and chocolate chips.

Add dry ingredients to the mixing bowl with the wet and fold together by hand with a spatula just until combined.

Chill the batter for 20 to 25 minutes in the refrigerator.

Use a 2" cookie or ice cream scoop to scoop the batter onto the sheets - leaving 2-3 inches between the muffins - or into muffin top pans. To make large muffin tops, you'll want two medium cookie scoops (2" scoop) of batter. This will fill the muffin pan enough to make it full and will also hold together on the parchment paper.

Bake 10 to 15 minutes until golden. 12 minutes was about right for my oven. Test with a toothpick to see if it comes out clean. Although - mine all came out covered in chocolate! ;-)

Let the muffin tops rest for a couple of minutes out of the oven. Then carefully remove to a cooling rack until cool.