The Best Chocolate Chip Cookies

• 1 cup Butter, Softened
• 1 cup Packed Dark Brown Sugar
• 1/2 cups Granulated Sugar
• 2 Large Eggs
• 2 teaspoons Pure Vanilla Extract
• 2 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Cinnamon
• 1-1/2 teaspoon Salt
• 16 ounces, weight Bittersweet Chocolate Chips

1. Preheat oven to 375u0b0F and line a couple of baking sheets with parchment paper or a Silpat baking mat.
2. With an electric mixer, cream the butter, sugars, eggs and vanilla in a large bowl until light and fluffy.
3. In a medium bowl, combine flour, baking soda, cinnamon and salt with a wire whisk. Stir flour into butter mixture, just until combined. Stir in chocolate chips.
4. Drop by rounded generous tablespoon-size balls of dough onto the baking sheets, spaced 3 inches apart. These will spread out quite a bit.
5. Bake for about 12 minutes, until golden brown and mostly set in the center.
6. Place the baking sheet on a wire rack to cool. These are very fragile when warm, so let them cool for at least 5 minutes on the baking sheet before gently moving them to the wire rack to cool completely.
7. Store in an airtight container for up to 1 week. These also freeze well, sealed in freezer bags.

butter, brown sugar, sugar, eggs, vanilla, allpurpose, baking soda, cinnamon, salt, weight bittersweet chocolate chips

Taken from tastykitchen.com/recipes/desserts/the-best-chocolate-chip-cookies-2/ (may not work)