Chocolate Chip Cookies

• 2 sticks of butter at room temp
• 1 cup light brown sugar
• 1/2 cup turbinado sugar
• 1 tablespoon vanilla extract
• 2 eggs
• 2 1/4 cups AP flour
• 1/4 teaspoon baking soda
• 1 tablespoon coarse kosher salt
• 3 cups dark chocolate chips

1. Preheat oven to 375.
2. With a mixer, cream the butter with the brown and turbinado sugars. When the mix is fluffy and relatively uniform, add the vanilla and then the eggs while mixing, one at a time.
3. In a separate bowl, stir together the flour, baking soda and salt, then add to the butter mixture in two batches, while mixing until just incorporated. Stir in the chocolate chips
4. Scoop the dough onto a cookie sheet lined with a silpat. Scoops should be about the size of a golf ball and eight should fit perfectly on a half sheet pan if you stagger them.
5. Bake for 13-14 minutes. The cookies should be nice and golden, when you take them from the oven. The inside will still be soft.

butter, light brown sugar, turbinado sugar, vanilla, eggs, flour, baking soda, coarse kosher salt, chocolate chips

Taken from food52.com/recipes/19851-chocolate-chip-cookies (may not work)