Chocolate Chip Cookies (Soft and Chewy)

Everyone agrees these are best warm from the oven, preferably with a cold glass of milk.

2¼ cups all-purpose flour, unbleached
½ tsp. baking soda
1 cup (2 sticks) butter, room temperature
½ cup sugar
1 cup light brown sugar
1 tsp. sea salt
2 tsp. pure vanilla extract
2 large eggs
2 cups (12 oz) semi-sweet chocolate chips

Preheat oven to 350°F (175°C/155°C fan, Gas Mark 3). Place racks in the upper and lower third positions.

In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.

Using a Tbsp. measure, drop heaping portions of dough about 2" apart on baking sheets lined with parchment paper.

Bake until cookies are golden around the edges, but still soft in the center, 8-10 minutes. Remove from oven, and let cool on baking sheet 1-2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Makes about 3 dozen.

Cook's Notes: If desired, use a small ice-cream scoop for uniform-size cookies.