It’s the king of cookies: Chocolate Chip. Sometimes you’re just in the mood for a warm chocolate chip cookie. Or as my brother and I say, “Mm, cookie goo.” Haha. Of course room temperature cookies are also great, but warm cookies are Homer-Simpson-drool-inducing. Most standard chocolate chip cookie recipes are basically the same, but this one seems to have more butter than some–it’s just the recipe off the back of the Ghirardelli bag, but boy is it delicious.
If you’re making this one gluten free, you may want to add a little extra cup for cup flour and cook it a little longer. I did make these cookies gluten free once, and they got pretty flat. They were delicious and I froze the extras, but they were a little flat. I may also want to try making big scoops and getting them nice and cold in the fridge beforehand so they hold their shape better. Oh, also, if you’re getting chocolate chips out of a giant bag, just be careful that you haven’t contaminated it with a flour-covered measuring cup from previous uses. You’re always safe to use a new bag instead.
Chocolate Chip Cookies
Buttery and heavenly.
- 1 c. Butter, softened
- ¾ c. Sugar
- ¾ c. Brown Sugar, packed
- 2 tsp. Vanilla
- 2 large Eggs
- 2 ¼ c. Flour (or gluten free flour with xanthan gum, plus maybe a little extra)
- 1 tsp. Baking Soda
- ½ tsp. Salt
- 2 c. Ghirardelli Semi-Sweet Chocolate Chips
Preheat oven to 375°. In a large bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color (about 4 minutes). Add vanilla and eggs, one at a time, mixing on low speed until incorporated. Gradually blend flour, baking soda, and salt into creamed mix. Stir in chocolate chips. Drop by tablespoons onto greased cookie sheet or Silpat. Bake for 9-11 minutes or until golden brown. Makes about 4 dozen cookies.