Ghirardelli Milk Chocolate Chip Cookies

Well, I am sick of hanging onto the empty chocolate chip bag, and what better place to record one of our favorite cookie recipes? They work with any kind of chocolate chips but Ghirardelli is the best!
(makes 4 dozen cookies)

• 2 cups Ghirardelli Milk Chocolate Chips
• 1 cup (2 sticks) butter, softened
• 3/4 cup sugar
• 3/4 cup brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla
• 2 1/4 cup unsifted flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup walnuts or pecans, chopped (optional - I don't like them in there)

Directions:

Heat oven to 375ºF.

Stir flour with baking soda and salt; set aside. In large mixing bowl, beat butter with sugar and brown sugar at meduim speed until creamy and lightened in color (about 4 minutes). Add eggs and vanilla, one at a time. Mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in chocolate chips (and nuts if desired). Drop by tablespoon onto ungreased cookie sheets. Bake for 9 to 11 minutes or until golden brown.