Makes about 12
Prep: 10 minutes
Total: 1 hour 30 minutes
4 1/4 cups|685 grams all-purpose flour
2 teaspoons baking soda
1 teaspoon kosher salt
1 1/2 cups|340 grams unsalted butter, softened, plus more for greasing
1 1/2 cups|250 grams packed light brown sugar
1 cup|200 grams granulated sugar
3 large eggs
2 teaspoons vanilla extract
2 (12-ounce) bags semi-sweet chocolate chips
1. In a medium bowl, whisk together the flour, baking soda, and salt.
2. In a large bowl, beat the butter and sugars on medium speed of a hand mixer until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition until smooth, then beat in the vanilla. Add the dry ingredients, and beat until just combined. Stir in the chocolate chips.
3. Form the cookie dough into large balls, about half of the size of your fist. Place them on a couple of parchment paper-lined baking sheets, about 2-inches apart. Refrigerate the dough for 1 hour. (Refrigerating the dough helps keep the cookies soft on the inside and crisp on the outside. It's got something to do with the butter staying solid and melting slower.)
4. Heat the oven to 350°F. Bake the cookies, turning once and rotating shelves halfway through, about 15 minutes. Cool completely before eating, or just get right in there while they're hot and gooey.