OMG Soft Batch Chocolate Chip Cookies! Pure Nirvana

Delectable, insane, buttery, rich, thick, soft-batch chocolate chip cookies are pure "Nirvana". You won't want to miss out on these!

Ingredients

14 tablespoons unsalted butter softened
1 cup granulated sugar
½ cup light brown sugar
2 eggs
1 teaspoon vanilla extract
2½ cups all-purpose flour + a few extra tablespoons, see ** in directions below--I used 2 extra tablespoons
1 teaspoon baking soda
1/2 teaspoon salt or sea salt
3 cups chocolate chips ( any variation of chocolate chips or chocolate chunks)

Preheat the oven to 350 and line a few trays with baking paper or spray with non-stick spray.
In a metal bowl, place the butter inside the bowl and place in the preheating oven.
Leave it just for a few minutes, until the butter starts to melt around the outside (approx 1/2 of the butter melted). Take out of oven to cool.
Once the butter has cooled, add both sugars and beat with a mixer until light and fluffy.
Add the vanilla and eggs, beating between each addition just until mixed.
Add the flour, baking soda and salt or sea salt and beat on a low speed, just until combined. If you find that the dough is wet, you probably need a little more flour.
**If needed, add more flour, a tablespoon at a time, until the dough starts coming together to start forming a ball and not sticking to the sides of the bowl as much.
I added 2 extra tablespoons of flour to the 2 1/2 cups flour - if you use over 3 tablespoons, it's too much.
Fold in the chocolate chips until just incorporated.
Use an ice cream or cookie scoop (1/4 cup for large, 1.5 tablespoons for medium) and drop the dough onto the prepared baking sheets, allowing room for spreading. Pat down cookies just a little and press additional chocolate chips on top of cookie dough if desired.
Bake one tray of cookies at a time, for 10-12 minutes for large, 8-9 for small. Don't over-bake and allow to cool on wire rack.
Makes 1 dozen large or 2 dozen small cookies.
Store cookies in air-tight container.