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1. Preheat oven to 350 degrees. In a small bowl, whisk together the
flour and baking soda; set aside. In the bowl of an electric mixer fitted
with the paddle attachment, 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; 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.
2. Bake until cookies are golden around the edges, but still soft in the
center, 8 to 10 minutes.
3. 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.
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