Ghirardelli Chocolate Chip Cookies
Source of Recipe
Modified (only slightly) from Ghirardelii Semi-Sweet Chocolate Chips bag
Recipe Introduction
Butter makes it better. Don't even think about substituting. Soften ahead of time, but not too much as the dough will be runny. If dough gets too runny, stick into the frig for a while before cooking.
Recipe Link: http://www.ghirardelli.com/recipe_chocchipcookie.html
Preheat oven to 375F.
Sift
2-1/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
into a bowl, set aside.
In your mixing bowl, beat
1 c. softened butter
3/4 c. sugar
3/4 c. brown sugar
at medium speed until creamy and lightened in color (about 4 min.). Add
2 tsp. vanilla (another reason this recipe is better than Tollhouse)
2 eggs, one at a time
mixing on low speed until incorporated.
Gradually blend dry mixture into creamed mixture. Stir in
1 (12 oz.) bag of Ghirardelli Semi-Sweet Chocolate Chips.
Drop by tablespoong onto ungreased baking sheets. Bake for 9-11 min. or until golden brown. (We make our bigger so it takes about 15 min in my oven.)
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