The Practically Perfect Chocolate Chip Cookie

Preheat oven to 3750. Mix the flour, baking soda and salt in a bowl
and set aside. Use a stand-type electric mixer to mix the two sugars
briefly at low speed. Add the butter in small gobbets, mixing first
at low speed and then at high. Beat the mixture until it’s pale,
light, and very fluffy. Add the vanilla at the mixer’s lowest speed,
then beat at high speed for a few seconds. Add the eggs, again at the
lowest speed, switching to high speed for the final second or so. The
eggs should be well beaten in, and the mix should look creamed, not
curdled. Add the flour mixture, a half cup at a time, mixing at low
speed for about one minute, then at high speed for a few seconds.
Scrape down the bowl’s sides with a spatula, add the chocolate chips,
and mix at low speed for about 10 seconds. If need be, scrape the
bowl’s sides again and mix for a few more seconds. Put Tbls. of the
mix on an ungreased cookie sheet. Bake until the cookies are pale
golden brown (nine minutes in an electric oven, 10 to 11 minutes in a
gas one). Remove and let cool on a rack.