tsp baking soda
TBS (2 sticks) unsalted butter, at room temperature
cup firmly packed light brown sugar
cup granulated sugar
oz chocolate chips
Preheat to 350. Spray sheet with non stick cooking spray. Over a sheet of waxed paper, sift together the flour, baking soda and salt. Set aside. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium low pseed until smooth, about 30 seconds. Add the brown and granulated sugars, increase the speed to medium and beat until slightly fluffy, about 1 minutes, stopping the mixer occasionally to scrape down the sdies of the bowl. Add the eggs one at a time, beating well after each addition, then beat in the vanilla, stopping the mixer occasinally to scrape down the sides of the bowl. Reduced the speed to low, gradually add the flour mixture and beat until just combined. Using a rubber spatula, fold int he choclate chips. Drop the dough by rounded tablespoonfuls onto the prepared to pan, spacing the cookies about 2 inches apart. Bake until golden brown, 12 to 15 minutes. Transfer the pan to a wire rack and let the cookies cool ont he pan for 5 minutes, then transfer them to the rack and let cool completely. Repeat with the remaining dough. Make 36 cookies.