Bakery Style Chocolate Chip Cookies
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
2 sticks unsalted butter, at cool room temperature
½ cup granulated sugar
1 ¼ cups light brown sugar
2 teaspoons vanilla
2 large eggs, at room temperature
2 cups semisweet chocolate chips
Preheat oven to 350°. Line baking sheets with parchment paper.
In a medium bowl, combine flower, baking soda, and salt.
In a bowl of an electric mixer, beat the butter, granulated sugar and brown sugar until creamy, about 2 minutes.
Add the vanilla and eggs. Gradually beat in the flour mixture. Stir in the chocolate chips.
If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to "marinate" and makes the cookies thicker, chewieer, and more flavorful. Let dough sit at room temperature just until it is soft enough to scoop.
Divide the dough into 3-tablespoon sized balls using a scoop and drop onto prepared baking sheets.
Bake for 11-13 minutes, or until golden brown. Cool for 5 minutes before removing to cool completely.
These can be stored in an airtight container for up to 3 days.
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