Cookies aux Pépites de Chocolat

Preheat your oven to 175°C. Line baking sheets with parchment paper.

Sift flour, baking soda, and salt into a bowl. Set aside.

In your stand mixer, cream the butter with both sugars until light and fluffy, about 3 minutes. The mixture should be pale and airy. (Proper creaming creates the texture - don't rush this step.)

Scrape down the bowl thoroughly. Beat eggs and vanilla together in a small bowl, then add to the butter mixture. Mix until just combined.

Add the flour mixture and mix on low speed until just incorporated. Do not overmix. (Stop as soon as no streaks of flour remain - overmixing makes tough cookies.)

Fold in the chocolate chips with a wooden spoon.

Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 5 centimeters apart.

Bake for 9-11 minutes. The centers should look slightly underbaked and the edges just set. (They continue cooking on the hot pan - better slightly underbaked than overdone.)

Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.