The Best Chocolate Chip Cookies

Preheat oven to 375 F.
Cream the butter and sugar in a standing mixer (or in a bowl using a hand mixer) for 4-5 minutes until light and fluffy.
Add the eggs one at a time and vanilla extract and mix for 1 minute.
Combine the all purpose flour, baking soda and salt in a bowl and slowly incorporate into the butter and egg mixture.
Mix until combined then fold in the chocolate chunks and stir.*
Using a 2 tbsp ice cream scooper or 2 tbsp measure, scoop dough onto a Silpat or parchment lined baking sheet.**
Bake for 12 minutes.
When cookies come out of the oven give them a big slap on your counter to remove any air bubbles if you prefer a flatter, crispier cookie. Allow cookies to cool on the baking sheet for 2 minutes then remove and place on a cooling rack.
Serve.
* For cookies with a softer center, refrigerate dough for 1 hour or freeze for 30 minutes before making cookie dough balls on baking sheets.
* *To freeze, place the cookie dough on a baking sheet and freeze the balls for an hour or so. Place the balls in labeled Ziploc bags, label with the date and freeze for up to 3 months. Bake as directed adding an extra minute to the cooking time.