Adapted from the Nestle Toll House Chocolate Chip Cookie Recipe
2 ½ cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened at room temperature
2/3 cup granulated sugar
2/3 cup packed dark brown sugar
1 tsp vanilla extract
2 large eggs
1 cup Ghiradelli semisweet chocolate chips
1 cup Ghiradelli dark chocolate chips
2 tsp water (add to flour)
Preheat oven to 375
Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Fold in morsels. Drop by rounded teaspoon onto parchment paper or an ungreased baking sheet. I love to sprinkle my cookies with kosher salt before baking.
Bake for 9 to 11 minutes. Take a peek at the 8 minute mark, rotate the baking sheet. Bake for 2 more minutes or until edges are lightly browned and the center is slightly undercooked.
Remove the cookies. Transfer them to a wire rack to cool.
These cookies are delicious served warm. Store extra cookies in an air tight container for up to three days.