Ingredients
Method
- Preheat the oven to 350°F and line baking sheets with parchment paper or coat them with non-stick spray.
- Partially melt the butter by microwaving it halfway or placing it in a metal bowl in the preheating oven until half-melted, then let it cool.
- Beat the cooled butter and sugars together until light and fluffy, then mix in the vanilla and eggs one at a time.
- Add the flour, baking soda, and salt, mixing on low speed until combined; if the dough is too wet, incorporate extra flour one tablespoon at a time, up to three tablespoons.
- Fold in the chocolate chips, scoop the dough onto baking sheets using 1/4 cup for large or 1.5 tablespoons for medium cookies, press down slightly, and top with additional chips if desired.
- Bake one tray at a time for 10–12 minutes for large cookies or 8–9 minutes for small ones, then transfer to a wire rack to cool.
- Store the cookies in an airtight container; this recipe yields 1 dozen large or 2 dozen small cookies.
Nutrition
Notes
Enjoy!
I used 1 cup Ghirardelli Semi-Sweet Chocolate Chips, 1 cup Ghirardelli Milk Chocolate Chips, and 1 cup 60% Ghirardelli Cacao Bittersweet Chocolate Chips in my recipe.