DIRECTIONS:

1. Preheat the oven to 350°F. Line two baking sheets with Silpats or parchment paper.

2. Sift the flour and baking soda into a  bowl. Stir in the salt. 

3. In the bowl of a stand mixer fitted with the paddle, beat half the butter on medium speed until fairly smooth. Add both sugars and the remaining butter, and beat until well combined, then beat for a few minutes, until the mixture is light and creamy. Add the eggs and then the dry ingredients and mix on low speed to combine. Mix in the chocolate chips.

4.  Using an ice cream scoop, shape the dough into balls. Arrange  cookies on each pan, leaving about 2 inches between them. 

5. Place in the oven with a bowl of boiling water (on the lowest shelf) and bake for 12 minutes, or until the tops are no longer shiny, switching the position and rotating the pans halfway through baking.

6. Cool the cookies on cooling racks.