Put oven rack in middle position and preheat to 375°F, lightly spray cookie sheets with cooking spray.

Whisk together flour, brown sugar and salt in small bowl.

Beat together butter and sugar in a large bowl with an electric mixer at high speed until pale and fluffy 2-3 minutes. Add eggs to butter mixture beating with mixer until creamy about 1 minute. Beat in vanilla. Reduce speed to low and add flour mixture until blended, then stir in chips.

Scoop 1/4 cup batter for each cookie arrange mounds 3 inches apart. Flatten mounds into 3 inch rounds using moistened palm of your hand.

Bake 1 sheet at a time until golden 13-15 minutes. Transfer cookies to a rack to cool.

Cooled cookies keep in an airtight container at room temp for 3 days.