1/2 tsp baking soda
1 3/4 sticks of unsalted butter (room temp)
3/4 cup granulated sugar 1/4 cup packed light brown sugar
1 tsp coarse salt (very important! coarse salt is the BEST in baked goods)
2 tsp pure vanilla extract
2 large eggs
2 cup semisweet chocolate chips (i like 1 cup white chocolate/1 cup carob chips)
1. Preheat oven to 350. Whisk together flour, baking soda, and salt in a bowl.
2. Put butter and both sugars in the bowl of an electric mixer with the paddle attachment (just a regular old hand mixer will work too). Beat on medium speed until pale and fluffy (about 2 minutes). Reduce speed to low. Add vanilla and eggs, mix until combined (about 1 minute). Add flour mixture, mix until just combined. Stire in chocolate chips.
3. Drop heaping tablespoons of dough onto baking sheets, about 2 inches apart. bake cookies until centers are set and edges are golder (10 to 12 minutes) rotating sheets half way through.
let cook on baking sheets for 2 minutes, then transfer to wire rack to cool completely. Cookies can be stored up to a week in an airtight container.