First, measure out and prepare all of the ingredients. Then, whisk together the flour, baking soda, and salt in a large mixing bowl.
Prepare a Kitchenaid mixer with a paddle attachment. In the large mixer bowl, mix together the butter, brown sugar, and granulated sugar for 1-2 minutes, or until well combined.
Then, add the eggs one at a time, mixing well in between each egg. Mix in the vanilla extract.
Next, slowly add in the flour mixture ⅓ at a time, mixing in between each addition until just combined.
Then, remove the bowl from the stand mixer, and fold the chocolate chips into the dough with a wooden spoon.
Line 2 baking sheets with parchment paper. Scoop the cookie dough onto the baking sheets using a small (1.58 inch) dough scoop. Don’t worry about spacing out the cookie dough yet.
Then, cover the baking sheets of cookie dough tightly with plastic wrap and chill in the refrigerator for 2 hours.
Preheat the oven to 350°F. Line 2 more large baking sheets with parchment paper or silicone mats.
Next, remove the dough trays from the fridge and transfer the chilled cookie dough scoops to the new baking sheets.Make sure to space out the cookies so they can expand during baking.
Bake the cookies in multiple batches for 10-12 minutes each, or until the edges of the cookies are golden-brown. After baking, let the cookies cool for 5 minutes, then transfer to a cooling rack to finish cooling before serving.
Notes
Storing Soft Chocolate Chip CookiesStoring baked chocolate chip cookies: these soft cookies can be stored in an airtight container for up to 2 weeks at room temperature. Label the date on the outside of the container to keep up with freshness.To freeze the cookie dough: scoop dough portions onto the cookie sheets and stick them into the freezer for 6 hours, or until the dough is hard. Then, transfer the frozen cookie dough balls into a freezer-safe ziploc bag and store in the freezer for up to 3 months. Always label the date on the outside of the container to keep up with freshness.