1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup white sugar
2 large eggs
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon fine salt
1 12 oz bag semisweet chocolate chips or chunks, or half chips and half chopped nuts (about 2 cups)
Evenly position 2 racks in the middle of the oven and preheat oven to 375 degrees F. Put the butter in a microwave-safe bowl, cover, and microwave on medium power until melted. Or melt butter in a small saucepan. Cool slightly. Whisk the sugars, eggs, butter, and vanilla in a large bowl until smooth. Whisk the flour, baking soda, and salt in a small bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon, taking care not to over mix. Stir in the chocolate chips or chunks and nuts, if using. Line 2 baking sheets with parchment paper. Scoop heaping tablespoons of the dough into the prepared baking sheets. Wet hands slightly and roll the dough into balls. Space the balls about 2 inches apart on the pans. Bake until the cookies are golden but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Immediately transfer cookies with a spatula to a rack to cool. *If you only have one baking sheet, let cool completely between batches.
Makes 30 (2.5) inch cookies
Prep time 35 minutes
**Put in a tightly sealed container after they have cooled completely with a piece of bread if you want to keep them moist and chewy
**You can freeze these to make ahead: Put the sheet with the raw balls of dough into the freezer for an hour. Then transfer the balls to plastic bags and freeze for up to 2 months, baking them straight from the freezer (in the oven or toaster oven) whenever you want them.