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Ingredients

• 1 cup (8 oz.) cold salted butter, cubed
• 1 cup granulated sugar
• 1 tsp. vanilla extract
• 2 1/4 cups (about 10 1/4 oz.) all-purpose flour
• 1/3 cup 100% Unsweetened Ground Cocoa (about 1 oz.)
• 1 (12-oz.) pkg. Ghirardelli semi-sweet chocolate chips
• Bake, 1 baking sheet at a time, in preheated oven until firm, 15 to 18 minutes. Let cool completely on baking sheets, about 20 minutes.
• Note: If you don’t have a stand mixer and prefer to use a hand mixer, use room temperature butter, bake the full 18 minutes, and leave on baking sheets to cool.