Soft and chewy chocolate chip cookies

The cookies don’t flatten/spread. That happens if you measured flour incorrectly, packing too much flour into a measuring cup. Do not overpack flour into measuring cup, fluff it up or use scale. It can also happen if you did not allow butter soften enough at room temperature and your butter is too cold. Allow the refrigerated butter soften at room temperature for an hour or so.
Ingredients:

• 2 and 1/4 cups (500 grams) all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, room temperature (let the butter from refrigerator sit on the counter for about an hour or so)
• 1/2 cup (100 grams) granulated sugar
• 1 cup (220 grams) packed light-brown sugar
• 1 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 2 cups (about 12 ounces) semisweet and/or milk chocolate chips

Makes 3 dozens. You can also easily half the recipe.
1) Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside.
2) Using electric mixer, in a separate bowl combine the butter with both sugars. (The butter should be soft at room temperature, but it should not be liquid – do not use microwave). Beat butter and sugars on medium speed until light and fluffy. Add the salt, vanilla, and eggs and continue beating on low speed. Beat until mixture is light, fluffy and very creamy, about 1 minute. Add flour mixture; mix until just combined: do not overmix. Stir in the chocolate chips.
3) Form tablespoon-size balls of cookie dough and drop them on baking sheets lined with parchment paper, about 2 inches apart.
4) Bake until cookies are golden and set around the edges, but still soft in the center, 8 to 10 minutes. The softer you want your cookies to be, the less amount of time you should bake, that is, no more than 8 minutes. Cookies will still look like they are not set in the middle – that’s OK. They should not be golden brown on top. Once removed from the oven, they will continue cooking for a little bit.
5) Remove from oven, and let them cool on baking sheet 1 to 2 minutes. Cut cookies if they’ve merged. Transfer to a wire rack or a sheet of foil, and let cool completely.
Store cookies in an airtight container at room temperature up to 1 week.


Source : here,