Ghirardelli Milk Chocolate Chip Cookie

Ingredients

• 2 1/4 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup (2 sticks) unsalted butter, at room temperature

• 1 cup granulated white sugar

• 1 cup firmly packed light or dark brown sugar

• 2 teaspoons pure vanilla extract

• 2 large eggs

• 2 cups milk chocolate chips

• 1 cup chopped walnuts or pecans, optional

Preheat oven to 375 degrees. Stir together flour, baking soda, and salt. Set aside. In a large bowl, beat butter with white and brown sugars using an electric mixer at medium speed until mixture is 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 mixture into creamed mixture. Stir in chocolate chips and nuts. Drop by tablespoonful onto ungreased cookie sheets, about 2 inches apart.

Bake for 9 to 11 minutes, until cookies are golden brown. Transfer cookies to wire racks to cool. Store in airtight container at room temperature for up to one week.