1-First Step: Prep Your Workspace Preheat oven to 375°F. Line two baking sheets with parchment paper to prevent sticking and ensure even baking. This setup makes cleanup easy and promotes golden bottoms. Measure all ingredients ahead for efficiency, especially if adapting for dietary needs like vegan swaps.

2-Second Step: Mix Dry Ingredients In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt. Whisking aerates the mix, preventing lumps. For gluten-free versions, use a certified blend here to maintain lift.

3-Third Step: Cream Butter and Sugars In a large bowl, beat 1 cup softened unsalted butter, 3/4 cup granulated sugar, 3/4 cup packed brown sugar, and 1 teaspoon vanilla extract. Use a hand mixer on medium speed for 2-3 minutes until light and creamy. This step incorporates air for tender cookies. Vegan? Plant-based butter works perfectly at room temperature.

4-Fourth Step: Add Eggs Add 2 large eggs one at a time, beating well after each. Scrape down bowl sides for even mixing. Eggs provide moisture and structure; flax eggs substitute seamlessly for vegan bakes.

5-Fifth Step: Combine Wet and Dry Gradually add dry ingredients to wet mixture on low speed until just combined. Avoid overmixing to keep cookies soft. Dough will be thick and sticky perfect sign.

6-Sixth Step: Fold in Chips Gently fold in 2 cups Ghirardelli semi-sweet chocolate chips by hand. Chill chips first for best shape retention. Use 60% cacao for bolder flavor if desired.

7-Seventh Step: Scoop and Bake Scoop 1-tablespoon mounds (or use a cookie scoop) onto sheets, spacing 2 inches apart. Bake 10-12 minutes until edges are golden but centers soft. For extra chewy soft chewy Ghirardelli chocolate chip cookies, underbake slightly.

8-Final Step: Cool and Serve Cool on sheets 2 minutes, then transfer to wire racks. Enjoy warm or store. Dough freezes well for fresh batches anytime. This method nails the easy Ghirardelli chocolate chip cookies every time.