1-First Step: Preheat your oven to 375°F. Line two baking sheets with parchment paper to prevent sticking and ensure even baking. Gather all ingredients at room temperature for smooth mixing, a key to chewy cookies.

2-Second Step: In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 tsp baking soda, and 1 tsp salt. Set aside. This dry mix provides the foundation for structure. For gluten-free, use a 1:1 blend here.

3-Third Step: In a large bowl, beat 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed brown sugar with an electric mixer on medium speed until creamy and light, about 2-3 minutes. This step incorporates air for tenderness. Vegan? Use plant-based butter.

4-Fourth Step: Add 2 large eggs one at a time, beating well after each. Mix in 1 tsp vanilla extract. Scrape down the bowl sides. For vegan adaptation, replace eggs with flax eggs prepared ahead.

5-Fifth Step: Gradually add the dry ingredients to the wet mixture on low speed until just combined. Do not overmix to avoid tough cookies. The dough will be thick and sticky.

6-Sixth Step: Stir in 2 cups Ghirardelli chocolate chips by hand with a spatula. Reserve a handful for topping if desired. This ensures even distribution for every bite packed with chocolate.

7-Seventh Step: Scoop 2-tablespoon portions (about 1.5-inch balls) onto prepared sheets, spacing 2 inches apart. For thicker soft Ghirardelli chocolate chip cookies, chill dough balls 30 minutes. Flatten slightly if you prefer crispier edges.

8-Eighth Step: Bake one sheet at a time in the center rack for 9-11 minutes. Edges should be golden, centers soft and slightly underbaked for chewiness. Rotate halfway for even browning.

9-Final Step: Cool cookies on the sheet for 5 minutes, then transfer to a wire rack. They firm up as they cool. Serve warm with milk. Yields 48 cookies. Store as noted below.