Mix the flour and baking soda in a bowl. Mix the butter and both sugars in another bowl, stir on a medium heat until the mixture is fluffy. Keep stirring on a low level, adding salt, vanilla extract and eggs. Stir until everything is well mixed. Add the flour mixture and fold in briefly so that the glue does not bind too much. Stir in the chocolate chips. Let the dough stand in the refrigerator for about an hour.
Place little piles of dough about 10 cm apart on the baking paper, about the size of a tablespoon. Bake for eight to a maximum of ten minutes, until the cookies turn golden brown on the edges but are still soft on the inside. Take the cookies out of the oven and let them cool for a minute or two, then let them cool down completely on a wire rack.
Important: Take them out of the oven immediately after baking and place them very carefully on a grid or plate to cool, as they are now still very soft and brittle. Do not leave on the hot tray, otherwise they will continue to cook. When they cool down, they harden, but remain nice and tender and soft. When they are no longer too warm, I put them in layers on kitchen towels in the refrigerator, as this will make the chocolate harder again.
Note: The cookies can be kept for up to a week in an airtight container or in the refrigerator.
The proportion of raw cane sugar is important because it contains molasses and makes the cookies tough. The more normal sugar there is, the firmer the cookies will be. The baking soda makes them grow in width, the baking powder makes them bake up a bit. Without baking powder, they become flatter, more compact and therefore more original. The teaspoon of salt is extremely important, otherwise they won`t taste good.
As a vanilla extract, I use Bourbon vanilla extract from real vanilla pods from littlePod. This is also extremely important for the taste. Large chocolate chips in XXL are available from Ruf, for example.
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