-
1
Whisk the flour, salt and baking soda in a large bowl.
-
2
Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium speed until light and fluffy, about 5 minutes (use the paddle attachment for a stand mixer).
-
3
Beat in the eggs one at a time, then beat in the vanilla.
-
4
Reduce the mixer speed to low, add the flour mixture and beat until combined.
-
5
Stir in the chocolate chips by hand.
-
6
Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
-
7
Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
-
8
Drop scant tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart.
-
9
Bake until golden brown around the edges but still light in the center, about 8 minutes.
-
10
Remove from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
-
11
Photograph by Kana Okada
