2 1/4 cups flour 1/2 tsp baking soda 1 cup unsalted butter, room temp 1/2 cup white sugar 1 cup packed light brown sugar 1 tsp salt 2 tsp vanilla extract 2 large eggs 2 cups semisweet or milk chocolate chips
Instructions
In a small bowl, whisk together the flour and baking
soda; set aside. In the bowl of an electric mixer (hand mixer in my
case) fitted with the paddle attachment, combine the butter with both
sugars, beat on medium until light and fluffy.
Reduce speed to
low, add the salt, vanilla and eggs. Beat until well mixed, about 1
minute. Add the flour mixture, mix until just combined. Stir in
chocolate chips.
Cover and refrigerate for 36 hours or so.
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,
14 to 16 minutes, rotating sheets halfway through baking.
Remove
from oven and let cool on baking sheet 1 to 2 minutes. Transfer to a
wire rack and cool completely. Store in airtight container at room
temperature up to 1 week.