The trick here is to use high-fat butter, which usually means a French or Irish brand. Many supermarkets carry Irish Kerrygold butter, which works beautifully. Make sure the butter is really room temperature, which means so soft you can poke a finger through it. Also, if you use salted butter, you may want to skip adding any more salt to the batter.
Makes about 4 dozen cookies
Preheat oven to 350 degrees (F).
Combine butter, brown sugar, granulated sugar, vanilla, and salt in a bowl and cream on medium-high speed until light, about 3 minutes. Add the eggs and mix on medium speed until blended, about 2 minutes.
Whisk the flour and baking soda together in separate bowl, then mix into the dough at medium speed until well combined.
In another bowl, combine the chocolate chips with the extra 2 tablespoons flour. Use a spatula to stir the flour-coated chips into the dough by hand.
Drop the dough by slightly rounded tablespoons onto cookie sheets, preferably lined with parchment paper. To allow for spreading, 12 cookies per sheet works well.
Bake until golden brown, 8 - 10 minutes. Let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely.
Bake a test cookie before baking the entire batch. If they spread out too thin for your liking, mix in 2 tablespoons all-purpose flour into the dough. Repeat with another test cookie.
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