Direction :

1. Line baking sheets with parchment paper. Combine the butter, brown sugar, granulated sugar, vanilla bean paste, and salt in the bowl of a standing mixer fitted with the paddle attachment. Mix on medium-high speed until light, about 3 minutes. Add the eggs and mix on medium speed until blended, about 2 minutes.
2. Whisk the flour and baking soda together, then add to the dough, continuing to mix on medium speed for 2 minutes. Stir in the chocolate chips. Using a spatula, quickly mix the dough, scraping down the sides and bottom of the bowl.
3. Remove the bowl from the mixer. Portion the dough into balls weighing about 1 oz (28 g) each. For best results, store the dough balls in the fridge for at least 24 hours prior to baking and up to 1 week in advance.
4. Preheat the oven to 350ºF. Once heated, place the balls, about 4 inches apart, onto the parchment-lined baking sheets. Bake until golden brown, 10–11 minutes. Let the cookies cool for 5 minutes before transferring them to a wire rack to cool.