Soft and Chewy Chocolate Chip Cookies

Preheat oven to 350°F with racks in the upper and lower third positions. Line baking sheets with parchment paper.

In a small bowl, whisk together 2 1/4 cups all-purpose flour and 1/2 teaspoon baking soda; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat 2 sticks (1 cup) unsalted butter and 1/2 cup granulated sugar and 1 cup packed light brown sugar on medium speed until light and fluffy, about 3 minutes.

Add 1 teaspoon kosher salt, 2 teaspoons pure vanilla extract, and 2 large eggs; mix to combine. Reduce speed to low.

Gradually add flour mixture, mixing until just combined.

Mix in 12 ounces semisweet chocolate chips.

Using a tablespoon measure or a small ice-cream scoop, drop heaping portions of dough about 2 inches apart onto prepared baking sheets.

Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes.

Transfer cookies to a wire rack and let cool completely.