Preheat oven to 375°F

Cream together butter and sugar until fluffy

Add eggs and vanilla, mixing thoroughly

Stir baking soda and salt into the flour mixture; fold flour into the wet ingredients

Add the chocolate chips and knead into the dough by hand; form into balls (the dough is on the dry side)

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)

Bake at 375 for 9-11 minutes, until golden brown; turning the cookie sheet around inside of the oven 5 minutes

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

Preheat oven to 375°F

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

During the last minute, add eggs and vanilla through the hold in the lid

Remove the butterfly, scraping the wet ingredients back into the TM bowl

Scale 3 cups of the flour into the TM bowl on top of the wet ingredients; sift baking soda and salt over top

Set the lid to closed lid position, and using the knob from 0-7, slowly work to combine the batter, about 30 seconds

When just combined, pour all ingredients into a large bowl, add chocolate chips and the remaining flour, and knead dough together by hand

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)

Bake at 375°F for 9-11 minutes, until golden brown; turning the cookie sheet around inside of the oven 5 minutes

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