Puffy Chocolate Chip Cookies

1 1/2 cups unsalted butter, softened (can't be melted at all)
1 cup granulated sugar
1 cup packed brown sugar
1 Tablespoon vanilla
2 eggs
3 3/4 cups flour
2 teaspoons baking soda
1 teaspoon kosher salt
2 cups semisweet chocolate chips*

Beat butter, sugars, and vanilla until fluffy.  Add eggs seperately, beating until fully incorporated.  In a seperate bowl, whisk together flour, baking soda, and salt.  Mix with butter/sugar mixture until just combined.  Fold in chocolate chips.

Measure dough using medium scoop (1 1/2 Tablespoons) and place on a cookie sheet lined with parchment paper.  Freeze dough 15-20 minutes.  Preheat oven to 350 while waiting.

Bake 9 minutes or until light brown (centers will be soft).  Let sit two minutes, then remove to cooling rack.

*This batter is also good for white chocolate chip/macadamia nut cookies.  Someone should try raisins, maybe raisin walnut? Just the dough (without any chips in it) weighs 1420 grams.  You could split the dough for two different batches (710 grams each), or three (473 grams each).

Want a half batch?

3/4 cups unsalted butter, softened (can't be melted at all)
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 Tablespoon vanilla
1 eggs
2 cups and 2 Tablespoons flour
1 teaspoons baking soda
1/2 teaspoon kosher salt
1 cups semisweet chocolate chips