Preheat the oven to 375 degrees. Combine 12 tablespoons (3/4 cup) of sugar, 14 tablespoons (a bit more than 3/4 cups) of brown sugar, 1 teaspoon of vanilla extract and 2 eggs in an electric stand mixer.

Melt 3 sticks (1 1/2 cups) of butter, in a microwaveable dish, slowly in the microwave. I use a pyrex measuring cup so I can pour the melted butter.

Pour the melted butter into your creamed sugar mixture.

In a separate mixing bowl combine 1 3/4 cups of flour, 1 teaspoon of salt and 1 teaspoon of baking soda. Mix it into the creamed sugar mixture slowly. You don't want flour flying all over the place.

When the flour is all mixed in - add 12 ounces of semisweet chocolate chips.

Scoop the batter onto a cookie sheet using two teaspoons or a small ice cream scoop. I space them as seen below. THEY SPREAD, SO GIVE THEM ROOM. I use a silpat - but you can also use a baking sheet lined with parchment paper. You will need to replace the parchment with each batch.

I like a lot of chocolate chips in my cookies - so I usually add more chips as I use up the batter.

In my oven they bake for exactly 12 minutes.

Once removed from the oven, let them rest for a minute or two, to set, before you put them on a wire rack to cool