This recipe turns out nice plump cookies. They are crispy on the outside and soft in the middle. The rock star are the fat Ghirardelli milk chocolate chips I use and the smaller Ghirardelli white chocolate chips are the opening act. Pace yourself or you may just find yourself eating all the cookies in one fell swoop.
2 cups of flour
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1/2 cup of white sugar
(or brown sugar if so desired)
1-1/2 sticks (3/4 cup) of melted and cooled butter
2 eggs beaten
1 teaspoon of vanilla
1 cup of Ghirardelli milk chocolate chips
1 cup of Ghirardelli white chocolate chips
Makes 28 cookies.
Preheat oven to 325 degrees.
Toss the chips into the dry ingredients to coat.
Mix wet ingredients into dry and incorporate thoroughly. Now you have your cookie dough. Scoop spoonfuls of dough onto a baking sheet lined with aluminum foil. The cookies will need about 1-2 inches of room between them to spread.