Special tools:
-heavy duty stand mixer is nice, but you can do this by hand

 

Note: this uses my gluten-free flour mixture:
Jeanne's Gluten-Free All-Purpose Flour Mix (mix together and store in fridge):
1 1/4 C. brown rice flour
1 1/4 C. white rice flour
1 C. tapioca flour
1 C. sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum

(you can also use the gluten-free flour mixture of your choice--just be sure it has xanthan gum in it. Or, you can add 1/4 tsp. xanthan gum per cup of gluten-free flour,  Also, if you use bean flour it will make your cookies taste like bean)

Ingredients
1/2 pound (2 sticks) unsalted butter at room temperature
1 C. dark brown sugar, packed
1/2 C. granulated sugar
2 tsp. pure vanilla extract
2 extra-large eggs at room temperature
2 C. Jeanne's Gluten-Free All-Purpose Flour mixture (or just regular flour for non-gf)
1 tsp. baking soda
1 tsp coarse salt (like kosher salt)
24 oz. semisweet chocolate chips or chunks

Preheat oven to 350 degrees

-cream butter and two sugars in the mixer with the paddle attachment until light and fluffy (you can also do by hand)
-add vanilla, mixing to incorporate
-add eggs one at a time, mixing after each
-in a different bowl, mix together the flour, baking soda, and salt
-add flour mixture to butter mixture on low speed, mixing just enough to combine
-with a spoon, add chocolate

-line baking sheet with parchment paper or Silpat mat
-drop dough by tablespoons onto baking sheet
-bake for 16 minutes

-cool slightly in pan and then carefully transfer to wire rack to cool completely.

Makes at least 4 dozen--can be halved.