Ingredients

Ingredients:

2 1/4 cup all-purpose flour

1/2 teaspoon baking soda

1 cup (2 sticks) unsalted butter, softened

1/2 cup granulated sugar

1 cup packed light-brown sugar

1 teaspoon coarse salt

2 teaspoons pure vanilla extract

2 large eggs

2 cups semisweet- or milk-chocolate chips, or a combination (about 12 oz)

Preparation

  1. Preheat oven to 350F. Whisk together flour and baking soda; set aside. Put butter and sugars in a bowl and mix with an electric mixer on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Add salt, vanilla, and eggs; mix until well blended, about 1 minute. Mix in flour mixture. Stir in chocolate chips.
  2. Drop heaping tablespoons of dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until edges turn golden brown but centers are still soft, 10-12 minutes. (Time varies with each oven, so check back after 8 minutes.) Let cool on sheets on wire racks for 2 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week. I bet they don’t last that long!