This recipe is adapted from the Ghirardelli semi-sweet chocolate chip recipe. Some changes have been made to give a better consistency.

• 2¼ cups flour
• 1 tsp. baking soda
• ½ tsp. salt
• 1 cup UNSALTED butter (softened, and be sure to use unsalted!)
• ¾ cup white sugar*
• ¾ cup light brown sugar*
• 2 large eggs
• 2 tsp. vanilla
• 1 bag Ghirardelli Semi-sweet chocolate chips (326 g)

Heat oven to 375̊.

Combine flour, baking soda and salt in a bowl and set aside. Stir well to ensure even consistency.

In a large bowl mix butter with the two sugars until creamy. Beat well to incorporate air into the mixture. Add eggs one at a time, then vanilla. Gradually stir flour mixture into the creamed mixture or use the mixer at low speed.

Remove bowl from mixer then add chocolate chips and stir by hand until evenly distributed. Do not mix too much - just stir enough to have an even distribution, then stop!

Place 1½” dough balls onto cookie sheet lined with parchment paper if available (saves cleaning). Use light coloured cookie sheet if possible. Bake cookies at middle level of oven for 8 to 9 minutes. The cookies will look white but will slowly turn brown after being taken out of the oven.

Transfer cookies to a wire cooling rack after 5 minutes if you have one or the cookies will continue to cook. At least put them on a plate that is not warm. Makes about 2 dozen cookies.

* The ratio of white versus brown sugar will affect how crispy or chewy the cookies will be. The total sugar in the recipe is 1½ cups, half brown and half white sugar. If you want chewier cookies, increase the ratio of brown sugar. For crispier cookies, decrease brown sugar ratio and increase white sugar. Just remember the total amount of sugar is always 1½ cups.