Cakey Chocolate Chip Cookies


2 1/4 cup(s) all-purpose flour
1/2 teaspoon(s) baking soda
14 tablespoon(s) (1 3/4 sticks) unsalted butter, room temperature
3/4 cup(s) granulated sugar
1/4 cup(s) packed light-brown sugar
1 teaspoon(s) salt
2 teaspoon(s) pure vanilla extract
2 (large) eggs
2 cup(s) (about 12 ounces) semisweet and/or milkchocolate chips


Preheat oven to 350 degrees F. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

Bake until cookies are golden around the edges and set in the center, 10 to 12 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

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