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1
Set out ingredients and let butter sit out for 10 min before cooking. Do not let butter reach room temperature.
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2
Beat eggs for 4 minutes and set aside.
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3
Combine butter, sugars, and vanilla. Mix until fluffy and light.
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4
Add in beaten eggs
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5
In a large bowl sift enough flour to measure 6 cups. Do not pack or press. Make sure the flour remains light and fluffy when in the measuring cup.
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6
Add salt and baking soda to sifted and measured flour and stir. Add to wet mixture one half at a time. Do not overmix. Mix until flour is no longer visible.
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7
Measure out 32 oz of chocolate chips and mix by hand in the dough. Make sure that the chips are distributed evenly.
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8
Measure roughly 1/2 cup of dough per cookie and place, and place on a cookie sheet. Do not use a scooper or roll the dough into balls. The dough should remain chunky and tall. Place the completed dough balls close together, as the next step will be chilling the dough in the fridge. You should have 25-32 chunky dough balls.
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9
Place the dough on the cookie sheet in the refrigerator for 20 minutes. At this time, preheat the oven to 385 degrees Fahrenheit .
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10
Place chilled balls nicely spaced on an insulated cookie sheet . Roughly 6 cookies can fit on a standard size insulated cookie sheet when baking.
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11
Turn on the oven light and place the insulated cookie sheet on the middle rack. Monitor your baking, and wait until the edges are lightly browned, and there are no glossy areas remain on the tops of the cookies. While ovens vary, this will be approximately 18 minutes.
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12
Let cookies cool on the cookie sheet they baked on. Do not remove until they are solidified.
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13
Repeat baking steps above for more cookies. Otherwise, you can freeze remaining dough (do not press together like meatballs) and roll individually into parchment paper wrapping. Place in freezer bags.
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14
If defrosting dough balls, I strongly suggest putting them in the fridge for a day, and then taking them directly from the fridge to bake.
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15
Enjoy your tasty cookies! They should have a nice crunch on the edge, with a chewy center.
