2 1/4 cups unsifted flour 2 tsp. vanilla
1 tsp. baking soda 2 large eggs
1/2 tsp. salt 2 cups Ghirardelli Milk Chocolate Chips
1 cup (2 sticks) butter, softened to room temperature 1 cup chopped walnuts or pecans (optional)
3/4 cup sugar
3/4 cup brown sugar, packed
Preheat oven to 375 degrees.
Stir flour with baking soda and salt; set aside.
Beat butter with sugar and brown sugar at medium speed until creamy. Add vanilla and eggs, one at a time, mixing on low-speed until incorporated.
Gradually blend dry mixture into creamed mixture. Stir in chocolate chips and nuts (if desired). Drop by teaspoon onto ungreased cookie sheets. Bake for 9-11 minutes or until golden brown.
*This recipe is written just as it’s stated by Ghirardelli. 🙂 It’s utter deliciousness. I know, I know – it’s not an Amish recipe, but this is
probably my favorite chocolate chip cookie recipe to date. I like my chocolate chip cookies more flat, rather than fluffy, so this hits the mark for me! I do put the dough in the refrigerator for at least an hour before baking, which they don’t list in the directions, but that’s just me. Also, I do not use nuts in my recipe, but that’s a personal taste preference for me – I am not a fan of nuts (or raisins) in my cookies! 🙂