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Preheat oven to 375°F
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Scale room temperature butter and sugar into the TM bowl; insert the butterfly and cream together butter and sugar for 4 minutes at speed 3-4, until fluffy
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During the last minute, add eggs and vanilla through the hold in the lid
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Remove the butterfly, scraping the wet ingredients back into the TM bowl
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Scale 3 cups of the flour into the TM bowl on top of the wet ingredients; sift baking soda and salt over top
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Set the lid to closed lid position, and using the knob from 0-7, slowly work to combine the batter, about 30 seconds
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When just combined, pour all ingredients into a large bowl, add chocolate chips and the remaining flour, and knead dough together by hand
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Place 12 balls of cookie dough on parchment covered cookie sheet; flatten each cookie with the palm of your hand, or the bottom of a glass (push any dough bits that scatter away from the "cookie" back into the cookie)
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Bake at 375°F for 9-11 minutes, until golden brown; turning the cookie sheet around inside of the oven 5 minutes
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If you want the cookies crispy, leave on the cookie sheet to cool; if you want them chewy, remove from the cookie sheet to a cool surface immediately