8tbsp (1 stick)unsalted butter, at room temperature
2cupslight brown sugar
1 1/2 tsppure vanilla extract
1 - 1 1/2 cupssemi-sweet chocolate chipsmore or less depending on preference
Preheat oven to 350. Line baking sheet with silicone mats or parchment paper
In a medium bowl, mix together the four, baking soda and salt. Set aside.
In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat the butter and sugar on medium-high speed until light and fluffy, 2-3 min.
Add the eggs and beat until blended.
Add the vanilla and beat until blended.
Turn off the mixer and add the flour mixture into the bowl. Mix on medium just until the flour is mixed in, then turn the mixer to hight speed for a few seconds to pull the dough together; it will be chunky.
Add the chocolate chips and beat on high for 5 seconds to thoroughly and quickly mix in the chips.
Drop by large spoonfuls on the lined baking sheet; don't flatten them.
Bake until lightly browned on top, 10-12 minutes. Cool on the pan on a rack for 1 minute, then transfer the cookies to the rack to cool completely. Repeat with remaining dough.
Store the cookies in a tightly covered container at room temperature for up to 3 days.