Soft, Chewy and Cakey Chocolate Chip Cookies

Servings: About 3 dozen
2 1/4 cups flour
1/2 tsp baking soda
1 3/4 sticks unsalted butter (at room temperature)
3/4 cup sugar
1/4 cup packed light brown sugar
1 tsp salt
2 tsp pure vanilla extract
2 eggs
1 cup Ghirardelli chocolate chips
1 cup milk chocolate chips


Preheat oven to 350 degrees. Combine flour and baking soda in a bowl and whisk to combine. In the bowl of an electric mixer combine butter and both sugars and beat until creamy. Add salt, vanilla, and eggs, and beat until combined. Scrape down the sides of the bowl if needed. With the mixer on low speed add flour until just combined. Stir in chocolate chips by hand. Line two baking sheets with either parchment paper or baking sheets. Drop heaping tablespoons of batter onto sheets spacing 2 inches apart. Bake cookies until set with golden edges 11-13 minutes, rotating sheets halfway through baking. Let cool on baking sheets for 5 minutes and then transfer to a wire rack to cool completely.
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