1 cup unsalted butter, softened
1 cup white sugar
1 cup brown sugar, packed
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
3 cups all-purpose flour
2 cups semisweet chocolate chips
Heat oven to 350 F. Lightly spray a baking sheet with nonstick cooking spray, and set it aside.
In the mixing bowl of a stand mixer, cream the butter.
With the mixer on, gradually add the white sugar followed by the brown sugar, and cream until smooth.
Scrape down the sides of the mixing bowl.
Add the eggs one at a time, constantly mixing.
Add the vanilla extract, and stir.
In a bowl, combine the baking soda and flour.
Gradually add the flour to the batter, and mix until the dough is fully formed and all the flour has been absorbed.
Stir in the chocolate chips.
Dip a medium ice cream scoop into the dough and drop each ball onto the baking sheet. Leave 2 inches between cookies.
Place the baking sheet in the oven, and allow to cook until the cookies have formed and the edges are slightly browned, about 15 to 20 minutes.
Remove from the oven. and allow to cool on a baking rack, about 5 to 10 minutes.
Place the cookies on a large serving platter, and serve warm.
