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1
Preheat oven to 300 degrees F. Trust me, low and slow!
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2
In a large bowl, whisk together the flour, salt, and baking soda. Make sure it is light and fluffy. Set aside.
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3
In mixer, or another large bowl, mix together brown and white sugar. When thoroughly mixed, slice butter into tablespoon sized slices and mix it into the sugars. I find adding butter in slowly mixes more thoroughly and uniformly. But that's just me.
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4
Scrape down sides of bowl occasionally to ensure consistency in sugar/butter mixture.
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5
Add eggs, one at a time and scrape down sides of bowl to make sure consistency is uniform. Whip slightly, but just to make the mixture light and fluffy. Add vanilla and mix in well.
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6
When this is complete, grab the flour mixture and mix it into the sugar/butter/egg/vanilla mixture 1/2 cup at a time. Mix well in between adding flour and again, scrape down sides of bowl to ensure uniform consistency.
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7
When this is complete, add in chocolate chips and mix well. I prefer to refrigerate my dough for about 10 minutes before baking to make sure it's easy to handle when plopping onto my baking sheet. But, you don't have to - you can use your personal preference.
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8
I use an aluminum pizza tray (the ones without holes) to bake my cookies. I find the airpocketed baking sheets do weird things to the cookies and they don't set up properly in the oven. They allow the cookies to spread out to far before puffing up.
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9
Add the dough to the baking sheet in reasonable sized scoops, spacing a couple inches apart.
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10
Bake for 20-22 minutes or until golden brown, since ovens vary.
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11
Cool and enjoy.
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12
And for variations, feel free to substitute 1/2 cup of oatmeal for that amount of the flour, or toss in some walnuts! Go nuts- HA!
