Bakery-Style Chocolate Chip Cookies

Method

1. In a medium bowl, whisk together the flour, baking soda, and salt and set aside so the leavening is evenly distributed.

2. In a large bowl, add the softened butter, granulated sugar, and brown sugar. Beat with a mixer on medium-high for 3 to 4 minutes until the mixture is pale, light, and fluffy; this step, called creaming, whips in air so the cookies rise properly.

3. Add the eggs one at a time, beating well after each, then mix in the vanilla until fully combined and smooth.

4. Add the flour mixture and mix on low speed just until the dough comes together and no dry streaks remain; overmixing now develops gluten and makes tough cookies.

5. Fold in the chocolate chips by hand with a spatula so they spread evenly through the dough.

6. Cover the bowl and chill the dough in the refrigerator for at least 1 hour, or up to 3 days; chilling firms the butter so the cookies spread less and taste richer.

7. When ready to bake, heat the oven to 375 degrees F and line two baking sheets with parchment paper.

8. Scoop 2-tablespoon balls of dough and space them about 2 inches apart, since the cookies will spread as they bake. Bake one sheet at a time on the center rack.

9. Bake for 10 to 12 minutes, until the edges are set and lightly golden but the centers still look slightly underbaked and puffy; they will finish setting on the hot pan.

10. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack; moving them too soon will cause them to break.

Cooking times vary by equipment -- cook to temperature and to taste.