Barefoot Contessa's Chocolate Chip Cookies

These are the PERFECT chocolate chip cookies! I have tried so many chocolate chip cookie recipes; some are good, some are okay and some are bad but none of them are what I'm looking for. I like when my cookies are flat, with crispy edges and have a chewy center. Barefoot Contessa's (Ina Garten) chocolate chip cookies fulfill my cookie fantasy. They are exactly what I've been searching for!

Recipe
Chocolate Chip Cookies

Ingredients
1/2 pound (2 sticks) unsalted butter, room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra large eggs at room temperature
2 cups all purpose flour
1 teas baking soda
1 teas kosher salt
1 1/4 pounds semi sweet chocolate chunks
1/2 cup toffee bits (I added these for a little something extra ;)

Directions
- Preheat the oven to 350 degrees
- Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the chocolate chunks (and toffee bits).
- Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4 inch- diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, transfer to a wire rack to cool completely.