Double Chocolate Chip Cookies


1 1/2 C butter, softened
1 1/2 C sugar
1 1/2 C brown sugar
4 eggs
2 t vanilla
5 cups all purpose flour
1/2 t salt
2 t baking soda
1 t baking powder
1 bag Ghirardelli milk chocolate chips
1 bag Ghirardelli semi sweet chocolate chips

Preheat oven to 350 degrees.  You will need 2 non-stick cookie sheets.

With a mixer, cream together butter, sugar, brown sugar, eggs and vanilla until well incorporated.

In a separate bowl, add the flour, salt, baking soda, and baking powder.  Stir to combine.  

Add the dry ingredients to the creamed ingredients and mix until all the flour is incorporated.

Add the chocolate chips and stir with a wooden spoon.

Put about 2 Tablespoons in your hands and roll into balls.  Place on non-stick cookie sheet.  

Bake for about 10 minutes. Do not over bake. You'll want to take the cookies out of the oven when they start to crack, then let them stay on the hot cookie sheet to continue cooking for about 5 minutes.  Now put at least 2 cookies aside for tasting purposes.  Place the rest on a cooling rack, then store in an airtight container when cooled.