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1
Preheat the oven to 375F; line several cookie sheets with parchment paper or grease them lightly with butter or vegetable oil.
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2
Sift the flour, baking soda, and salt together into a small bowl and set aside.
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3
Using an electric mixer on medium speed, cream the butter, both sugars, and the vanilla together in a medium-size bowl until light and fluffy, 1 1/2 to 2 minutes.
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4
Stop the mixer twice to scrape the bowl with a rubber spatula.
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5
Add the eggs and beat on medium speed until they are blended, about 30 seconds.
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6
Scrape the bowl.
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7
Add the dry ingredients and mix on low speed for 15 seconds.
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8
Scrape the bowl.
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9
Add the chocolate chips and blend until they are mixed in, 5 to 8 seconds.
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10
Drop the dough by generously rounded tablespoonfuls (the equivalent of 3 level tablespoons) 2 inches apart onto the prepared cookie sheets.
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11
Bake the cookies until the edges are dark golden and the center is light and slightly puffed up, 11 to 12 minutes.
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12
Remove the cookies from the oven and allow them to cool on the sheets.
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13
These are best eaten the same day they are baked.
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14
Note: This dough also works beautifully when it's refrigerated a minimum of 4 hours; it tends to produce a thicker, chewier cookie that is crisp around the edges.
