|1 cup||226 grams||unsalted butter, room temperature|
|1 cup||200 grams||granulated white sugar|
|1 cup||215 grams||light brown sugar|
|2 teaspoons||pure vanilla extract|
|3 cups||420 grams||all-purpose flour|
|1 teaspoon||baking soda|
|1 1/2 cups||270 grams||semisweet chocolate chips|
Preheat oven to 350 ℉ (177 ℃) with rack in center of oven. Line two baking sheets with parchment paper. Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated.
In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (about 30 minutes).
For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 12 - 14 minutes, or until golden brown around the edges. Cool completely on wire rack.
Makes about 4 dozen - 3 inch round cookies
Note: You can freeze this dough. Form the dough into balls and place on a parchment lined baking sheet. Freeze and then place the balls of dough in a plastic bag, seal, and freeze. When baking, simply place the frozen balls of dough on a baking sheet and bake as directed - may have to increase baking time a few minutes.