1/2 cup unsalted butter, (1 stick)
3/4 cup dark brown sugar, packed
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 (12-ounce) bag semisweet chocolate chips, or chunks
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon fine salt
Evenly position 2 racks in the middle of the oven and preheat to 375ºF, (on convection setting if you have it.)
Line 2 baking sheets with parchment paper or silicon sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.)
Whisk the sugars, eggs, butter, and vanilla in a large bowl until smooth.
Whisk the flour, baking soda, and salt in another bowl.
Stir the dry ingredients into the wet ingredients with a wooden spoon, take care not to over mix.
Stir in the chocolate chips or chunks.
Scoop heaping Tablespoons of the dough onto the prepared pans.
Wet hands slightly and roll the dough into balls.
Space the cookies about 2-inches apart on the pans.
Bake, until golden, but still soft in the center, about 12 to 16 minutes, depending on how chewy or crunchy you like your cookies.
Transfer hot cookies with a spatula to a rack to cool.
Store cookies in a tightly sealed container for up to 5 days.