Ingredients


1 cup unsalted butter -melted*
1 cup packed light brown sugar
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (a 12 oz. bag) semi-sweet chocolate chips

Preheat oven to 375 degrees F.
In a large bowl, add the melted butter, brown sugar, and granulated sugar. Whisk until well combined.
Add the eggs and vanilla. Whisk until smooth.
Add the flour, baking soda, and salt. Stir until no dry flour remains.
Add the chocolate chips. Stir until well incorporated.
Scoop out 1 ½ tablespoon size balls (a #40 scoop) of the batter on a baking sheet, leaving 2 inches between each cookie. SIZE MATTERS.**
Bake for 10 minutes. The center should be soft and the edges should barely be golden. DO NOT OVER BAKE.
Cool 3-4 minutes on the cookie sheet. Then transfer to a cooling rack to cool completely.



Notes
*I melt the butter in the large microwave safe mixing bowl that I make the cookie dough in so it truly stays a one bowl recipe.
**The cook time is based on using 1 ½ level tablespoons (from a #40 scoop) of dough in the shape of a scoop (or ball) for each cookie. If the amount of dough is different, the baking time will be off. Use a #40 scoop and scrape it up the side of the bowl to easily level off the dough. Or, use 1 ½ level tablespoons of dough and roll the dough into a ball.
I highly recommend using a #40 scoop for this. It makes the cookie making process so fast and easy.