 1 cup dark brown sugar, firmly packed

 1/2 cup granulated sugar

 1 cup (2 sticks) cold salted butter, cut into 1/2-inch cubes (cut each stick into
about 16 pieces; if using unsalted butter increase the salt listed below from 1/4 to
1/2 teaspoon)
 2 large eggs
 2 teaspoons vanilla extract
 2 1/2 cups all-purpose flour
 1/2 teaspoon baking soda
 1/4 teaspoon salt
 2 cups (12 ounces) semi-sweet chocolate chips

DIRECTIONS:

1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing
bowl and electric mixer) add the sugars and beat on medium speed until
combined, about 1 minute.
2. Add the butter and mix on medium-high speed to form a grainy paste, about 4 to
5 minutes, scraping down the sides of the bowl as necessary.
3. Add the eggs, vanilla, and beat on medium-low speed until just incorporated,
about 1 minute. You don’t want the sugar granules to start dissolving so don’t
overmix.
4. Add the flour, baking soda, salt, chocolate chips, and beat on low speed until just
incorporated, about 1 minute, don’t overmix.
5. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately
19 equal-sized mounds of dough. Flatten each mound very slightly. Tip –
Strategically place a few chocolate chips on top of each mound of dough by taking
chips from the underside and adding them on top. Place mounds on a large plate,
cover with plasticwrap, and refrigerate for about 30 minutes. Do not bake with
unchilled dough because cookies will bake thinner, flatter, and be more prone to
spreading.
6. Preheat oven to 300F, line a baking sheet with a Silpat or spray with cooking
spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake
8 cookies per sheet).
7. Bake for about 15 to 16 minutes, or until edges have set and tops are just set,
even if slightly undercooked, pale, and glossy in the center; don’t overbake.
Rotate the baking sheet midway through baking as insurance that cookies bake
evenly as not all ovens cook evenly. Cookies firm up as they cool. Allow cookies to
cool on baking sheet for about 10 minutes before serving. I let them cool on the
baking sheet and don’t use a rack.
Adapted from Popsugar