Soft and Chewy Chocolate Chip Cookies

Yield
Makes about 3 dozen

Ingredients

            2 1/4 cups all-purpose flour

            1/2 teaspoon baking soda

            1 cup (2 sticks) unsalted butter, room temperature

            1/2 cup granulated sugar

            1 cup packed light-brown sugar

            1 teaspoon salt

            2 teaspoons pure vanilla extract

            2 large eggs

            2 cups (about 12 ounces) semisweet and/or milk chocolate chips

Directions

-Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; 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; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; 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.

-Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 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.