Chocolate Chip Cookies

3 1/2 cups all-purpose flour
1 1/2 tsp kosher salt
2 tsp baking soda
1 pound (4 sticks) unsalted butter, room temperature
3 cups packed light-brown sugar
1 cup cane sugar
4 large eggs
2 tsp pure vanilla extract
1 1/2 cups semisweet chocolate

Preheat oven to 375 degrees, adjust rack to middle position. Line two baking sheets with parchment paper, and set aside. In a large bowl, sift together the flour, salt, and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until smooth. Add the sugars, and beat until combined and fluffy. Beat in the eggs and vanilla until well blended.

Add flour mixture, and beat on low speed until combined. Add the chocolate chips, and beat until combined.

Drop 2 to 3 tablespoons of batter at a time onto baking sheets, about 2 inches apart. Bake until golden brown, about 8 minutes, rotating halfway through. Remove the cookies and the parchment paper from the baking sheets, and let cool on a rack.

(Source recipe: Martha Stewart)