Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure the cookies bake evenly and don’t stick.

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. The baking soda helps the cookies rise, and the salt balances the sweetness.

In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes. The fluffiness will give your cookies a soft and chewy texture.

Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract for that rich, aromatic flavor that every chocolate chip cookie needs.

Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix, as this can lead to tougher cookies.

Finally, fold in the Ghirardelli semi-sweet chocolate chips (and nuts if you’re using them) using a spatula or a spoon. The Ghirardelli chips are the star of the show—they’re large, rich, and melt beautifully in the cookies.

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet. Space the dough about 2 inches apart to give them room to spread while baking. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft.

Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely. This will help them firm up and maintain their perfect chewy texture.