Classic Chocolate Chip Cookies

Everyone knows that you can never beat the taste of a chocolate chip cookie (a glass of milk is optional). Sometimes, it is hard to find the perfect recipe. Some people like soft and chewy cookies while others like crispy cookies. This Ghirardelli recipe combines both preferences to create out-of-this-world cookies. The recipe says it makes 4 dozen, but I made small cookies which resulted in 6 dozens. 

For the original recipe, click here. 

Classic Chocolate Chip Cookies

Ingredients

1 cup butter, softened

3/4 cup sugar

3/4 cup brown sugar, packed

2 eggs

2 tsp. vanilla

2 1/4 cup flour

1 tsp. baking soda

1/2 tsp. salt

2 cups chocolate chips*

*I used mini chocolate chips because that is what I had, but I think it turned out great with mini. You can get some chips in every bit. 

Instructions

Preheat the oven to 375F. Stir flour, baking soda, and salt in a bowl. Set aside.

In a large mixing bowl, beat the butter, sugar, and brown sugar at medium speed until creamy and lightened in color. Add eggs and vanilla, one at a time. Mix on low speed until incorporated. 

Gradually blend dry ingredients into creamed mixture. Stir in the chocolate chips. Drop by tablespoon onto a baking sheet. We have silicone baking sheets that I used. 

Bake for 9-11 minutes or until the cookies are golden. Since I had two baking sheets, I baked 2 dozen at a time, on different levels in the oven. This made one pan more golden than the other. I ended up switching the placement of the pans after 5 minutes. This made all the cookies golden.