• BROWN SUGAR: Use more brown sugar then white sugar. The light brown sugar creates a thicker, softer, and chewier cookie than using mostly white sugar.
• BAKING POWDER: Baking soda can help create crisper cookies, but we want a thick soft cookie so omit the baking powder.
• HANDLING THE DOUGH: When forming the cookie ball, don’t press the dough together too much. Try to keep it airy. Only press it together enough for it to stay together.
• CHILL THE DOUGH BEFORE BAKING: Once the dough is formed into balls and placed on a cookie sheet lined with parchment paper, slide the cookie sheet into the refrigerator for 30 minutes.

1 cup unsalted room temperature butter
1½ cups light brown sugar
½ cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
3½ cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup Ghirardelli milk chocolate chips
1 cup Ghirardelli semi sweet chocolate chips
1 cup toasted pecans, chopped

BEST CHOCOLATE CHIP COOKIES INSTRUCTIONS

• Preheat oven to 350°.
• Line 2 cookie sheets with parchment paper.
• In a large mixing bowl, of a stand mixer, fitted with the paddle attachment, add the butter, sugars, eggs and vanilla.
• On medium speed mix until light and fluffy making sure to scrape down the sides with a rubber spatula.
• In another medium bowl, whisk together the flour, salt, and baking powder until combined.
• Add dry ingredients to the wet ingredients, stir until combined.
• Stir in chocolate chips and pecans.
• Lightly form dough into balls, easier if you use a kitchen scale (about 4.6 ounces each). *ONLY ADD 6 COOKIE DOUGH MOUNDS TO EACH BAKING SHEET.*
• Refrigerate 30 minutes.
• Leave the chocolate chip cookie dough balls in a mound.
• Bake 16 to 18 minutes.
• Slide cookies (still on the parchment paper) onto the counter or wire rack to cool completely.