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1
In a large bowl, whisk the flour, salt, and baking soda together and set aside.
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2
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy.
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3
Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated.
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4
The mixture will look light and fluffy.
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5
Add the vanilla and beat for 5 seconds.
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6
Add half of the flour mixture and mix for 15 seconds.
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7
Add the remaining flour mixture and beat until just incorporated.
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8
Using a spatula or wooden spoon, fold in the chocolate chips.
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9
Cover the bowl tightly and put in the refrigerator for 6 hours.
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10
Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
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11
Use an ice cream scoop with a release mechanism to scoop out dough in 2-tablespoon-size balls.
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12
Use your hands to shape the dough into perfect balls and place them on the prepared baking sheets, about 1 inch apart.
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13
Bake for 12 to 14 minutes, rotating the pans once during the cooking time, until the edges of the cookies are golden brown and the tops just start to darken.
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14
Remove the pan from the oven and cool on a wire rack for 5 minutes.
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15
Use a spatula to transfer the individual cookies to the rack to cool completely (although they are delicious warm).
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16
The cookies can be stored in an airtight container for up to 3 days.
