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1
Position oven racks in the top and bottom thirds of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.
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2
Whisk together the flour, baking soda and salt in a large bowl.
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3
Beat the butter and both sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes.
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4
Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla.
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5
Reduce the speed to medium, add the flour mixture, and beat until just incorporated.
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6
Stir in the chocolate chips.
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7
Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart.
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8
Roll each into a ball with slightly wet hands.
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9
Bake until the cookies are golden but still soft in the center, 12 to 15 minutes, rotating the baking sheets halfway through.
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10
Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
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11
When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake.
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12
Store the cookies in a tightly sealed container at room temperature for up to 5 days.
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13
Variations:
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14
For cakey cookies: Replace the light brown sugar and granulated sugar with 1 1/2 cups dark brown sugar.
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15
Bake at 375 degrees F until golden and tender, 12 to 15 minutes.
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16
For crispy-cakey cookies: Bake the cookies at 425 degrees F until golden and crunchy on the outside, 8 to 10 minutes.
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17
For chewy cookies: Use 1 cup light brown sugar and 1/4 cup corn syrup and omit the granulated sugar.
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18
Bake at 375 degrees F until golden and crunchy on the outside, and chewy on the inside, 10 to 12 minutes.
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19
For super-chewy cookies: Substitute cake flour for all-purpose flour.
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20
Bake at 375 degrees F until golden with caramelized edges, 12 to 15 minutes.
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21
For extra-crispy cookies: Bake the cookies at 300 degrees F until flat and crunchy, 24 to 28 minutes.
