1-First Step: Preheat and Prep Dry Ingredients Preheat oven to 375°F. Line baking sheets with parchment or leave ungreased. In a medium bowl, whisk 2 1/4 cups all-purpose flour, 1 tsp baking soda, and 1 tsp salt. This ensures even distribution for consistent rise in your chocolate chip cookies.

2-Second Step: Cream Butter and Sugars Using a stand mixer or hand mixer, beat 1 cup softened unsalted butter, 3/4 cup granulated sugar, 3/4 cup packed brown sugar, and 1 tsp vanilla extract on medium speed until light and fluffy, about 3-4 minutes. Scrape bowl sides for full incorporation. For vegan adaptation, use coconut oil here.

3-Third Step: Add Eggs Add 2 large eggs one at a time, beating well after each (about 1 minute). Mixture should look smooth and glossy. For gluten-free, ensure eggs are fresh for best bind.

4-Fourth Step: Combine Wet and Dry Gradually add dry mixture to wet on low speed until just combined. Avoid overmixing to prevent tough cookies. Dough will be thick.

5-Fifth Step: Fold in Chocolate Chips Gently fold in 2 cups Ghirardelli bittersweet chocolate chips by hand or low mixer. Reserve some chips for tops. For low-calorie, use fewer chips.

6-Sixth Step: Scoop and Shape Dough Drop rounded tablespoonfuls (1.5 inches apart) onto sheets. Press extra chips on tops. Chill dough 30 minutes optional for thicker cookies.

7-Seventh Step: Bake Bake 9-11 minutes until edges golden, centers soft. Rotate halfway. Smaller cookies: 7-9 minutes; larger: 11-13. Cool on sheets 2 minutes, then racks.

8-Final Step: Cool and Serve Transfer to wire racks fully. Enjoy warm or store. Pair with milk for busy parents’ snack. These chewy Ghirardelli chocolate chip cookies shine with precise timing.