Chewy Chocolate Chip Cookies
2.25 cups all purpose flour
1/2 teaspoon baking soda
1 cup unsalted butter softened
1/2 cup sugar
1 cup brown sugar
1 teaspoon table salt
2 teaspoons vanilla extract
2 large eggs
12 ounces semi-sweet chocolate chips
Preheat oven to 350 degrees.
 In a medium bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer, 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 in 2 or 3 separate additions, blending between each one until moistened; 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, but still soft in the center, 8 to 10 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.