Chocolate Chip Cookies

Ingredients

• 1.5 teaspoons baking soda 
• 3 large eggs 
• 3 cups flour all-purpose
• 1 cup granulated sugar 
• 1.5 cups brown sugar light packed
• 1.5 teaspoons salt 
• 16 ounces semi chocolate chips 
• 1 cup butter unsalted cooled melted
• 1.5 teaspoons vanilla 

Equipment

• bowl
• baking sheet
• oven
• whisk
• blender
• hand mixer
• wax paper

Directions

1. Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment or wax paper.
2. Whisk together flour, baking soda, and salt in a small bowl.
3. Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.
4. Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.
5. Bake, 1 sheet at a time, until golden, 13 to 15 minutes.
6. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.
7. Cooled cookies keep in an airtight container at room temperature 3 days.