Makes about 25 cookies. Preheat oven to 325 F.
2 sticks (½ pound) unsalted butter
1 cup brown sugar
¾ cup granulated white sugar
2 eggs
1 teaspoon vanilla extract
2 cups unbleached AP flour
1 teaspoon baking soda
1 teaspoon salt
1½ cups semisweet chocolate chips
Cream butter and both sugars together until light and fluffy (most important step). Add eggs and vanilla and mix well. Sift dry ingredients together and stir in, mixing thoroughly. Add chocolate chips to batter and form cookies in ice-cream-scoop size balls. (Batter can be frozen in log-shape & cut for baking – just give a little more time in oven, or place in oven during pre-heating).
Bake for about 15 minutes, or until firm on edges but slightly soft in center. Cool on rack. Cookies’ natural caramel hardens and crisps on bottom as they cool – so leave for at least 5 minutes.