ghirardelli chocolate chip cookies

Another great recipe from the Ghirardelli website. A favorite of Nathan's because he gets to adorn these cookies with M&M's. For a super soft cake-like cookie (pictured below), I substituted some of the granulated sugar with instant vanilla pudding.

YIELD:

24 large cookies

INGREDIENTS:

• 2 cups Semi-Sweet Chocolate Chips
• 1 cup butter or margarine, softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla
• 2 1/4 cups unsifted flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup walnuts or pecans, chopped (optional)

DIRECTIONS:

1. In large mixing bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color. 
2. Add eggs and vanilla, one at a time. Mix on low speed until incorporated. 
3. Sift flour with baking soda and salt. Gradually blend into creamed mixture. Stir in nuts and chocolate chips. 
4. Cover, and chill dough for at least one hour.
5. Preheat the oven to 375 degrees F. Roll into 2 inch balls and press down with a fork.
6. Bake for 12 to 13 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Note: If you like cookies with a more cake-like consistency, substitute the 3/4 cup granulated sugar with a 3.4 ounce package of instant vanilla pudding mix and 1/4 cup granulated sugar. Add the pudding mix and sugar (in step 1) and follow above directions.