Makes about 2 dozen
Ingredients
2¼ cups all-purpose flour
½ tsp baking soda
1 cup (16 Tbsp) unsalted butter, room temperature
½ cup granulated sugar
1 cup packed light-brown sugar
1 tsp salt
2 tsp pure vanilla extract
2 large eggs
2 cups (about 12 oz) semisweet and/or milk chocolate chips
Directions
Preheat oven to 350°.
In a small bowl, whisk together the flour and baking soda then set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low and add the salt, vanilla, and eggs. Beat until thoroughly mixed, about 1 minute. Add flour mixture and mix until just combined. Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Transfer to a preheated oven and bake until cookies are golden around the edges but still soft in the center, about 8 to 10 minutes. Remove from oven and let cool on baking sheet for 1 to 2 minutes. Transfer to a wire rack, and let cool completely.
Store cookies in an airtight container at room temperature up to 1 week.