Preheat the oven to 330 degrees then prepare a baking sheet by lining it with parchment paper. Set aside for later.
In a large bowl sift together the flour, baking soda, and salt.
2 1/2 cups flour, 1 tsp baking soda, 1/2 tsp salt
Then in a bowl of a stand mixer on medium speed mix together the butter, brown sugar, and powdered sugar until the mix is light and fluffy.
10 tbsp salted butter, 1 cup light brown sugar, 3/4 cup powdered sugar
Add the eggs one at a time then mix again until the eggs are fully mixed in. Then add the vanilla and mix again. Scrape down the sides of the bowl.
2 large eggs, 2 tsp vanilla extract
Add in the flour mixture 1/2 cup at a time until all of the flour has been added. Stir in the chocolate chips with a wooden spoon.
12 oz semi-sweet chocolate chips
Next scoop 2-3 tablespoon balls of dough onto the baking sheet.
Put the balls of dough into the preheated oven and bake for 10 to 12 minutes. If using a large cookie scoop, bake the cookies for 14 to 17 minutes.
Let cookies cool then serve.
Notes
Set the oven to 325 (not 350) if you don’t have the option to bake these are 330 degrees.Store cookies in an airtight container for up to five days at room temperature.Freeze either the cookie dough balls or baked cookies in a freezer-safe container for up to three months. Bake frozen dough directly on the cookie sheet (without thawing) but add two minutes to the bake time when cooking from frozen.Add two minutes to the baking time if you prefer firmer cookies, not chewy and gooey. They’ll still be thick, just a little firmer.