Ghirardelli Chocolate Chip Cookies

Heat oven to 375°F. Stir flour with baking soda and salt; set aside. In large mixer bowl, cream butter with sugar, brown sugar, eggs, and vanilla. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop by tablespoon onto ungreased cookie sheets. Bake at 375°F for 9 to 11 minutes, or until golden brown.

Note: Only 2 cups of your choice of Ghirardelli Chocolate Chips is needed for recipe, not all 3 (Semi-Sweet, Milk, and 60% Cacao)

(my secret weapon in this one is to substitute 2c of sifted powdered sugar instead of the one cup of granulated. We found that out quite by accident and Nathan loves the texture so much more. I also melt the butter before mixing it with the sugars. And recently Nathan made his own vanilla extract, so I’ve been using that and it puts the store bought stuff to shame).

I used that recipe for both the chocolate chip/toffee (just put in the toffee instead of walnut, and don’t let them stay on the tray too long after they come out of the oven because the toffee will melt and stick to the tray) and the M&M. I did 2c of M&Ms instead of the chips, and no toffee or walnuts.