Ghirardelli is famous for its huge, tasty chocolate chips! They melt perfectly, making them a great addition to a rich chocolate chip cookie. Ghirardelli shares their classic chocolate chip cookie recipe right on their chip bags, so everyone can make them at home!
Ghirardelli Chocolate Chip Cookie Recipe
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups Ghirardelli Semi-Sweet Chocolate Chips (or your favourite Ghirardelli chocolate chips)
- 1 cup chopped nuts (optional, such as walnuts or pecans)
Instructions:
- Preheat the oven to 375°F (190°C)—line baking sheets with parchment paper or silicone mats.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy (about 2-3 minutes).
- Add eggs: Beat in the eggs, one at a time, until fully incorporated.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in chocolate chips and nuts: Stir in the Ghirardelli chocolate chips and nuts (if using) by hand until evenly distributed.
- Scoop dough: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 9-11 minutes until the edges are golden brown but the centres are still soft. (For chewier cookies, bake for less time; for crispier cookies, bake a bit longer.)
- Cool: Let the cookies cool on the baking sheet for 2-3 minutes, then transfer them to a wire rack to cool completely.
Useful Tips:
- For extra gooey cookies, slightly underbake them and let them rest on the baking sheet for 5 minutes before transferring to a cooling rack.
- Use high-quality chocolate chips or chop up Ghirardelli chocolate bars for an even richer flavour.
- Store cookies in an airtight container at room temperature for up to 5 days.
More Chocolate Goodness
Ghirardelli Chocolate Chip Cookie Recipe
Craving something sweet? Try our Ghirardelli chocolate chip cookie recipe for deliciously rich cookies that will satisfy your chocolate cravings every time!
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups Ghirardelli Semi-Sweet Chocolate Chips (or your favourite Ghirardelli chocolate chips)
- 1 cup chopped nuts (optional, such as walnuts or pecans)
Instructions
- Preheat the oven to 375°F (190°C)—line baking sheets with parchment paper or silicone mats.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy (about 2-3 minutes).
- Add eggs: Beat in the eggs, one at a time, until fully incorporated.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in chocolate chips and nuts: Stir in the Ghirardelli chocolate chips and nuts (if using) by hand until evenly distributed.
- Scoop dough: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 9-11 minutes until the edges are golden brown but the centres are still soft. (For chewier cookies, bake for less time; for crispier cookies, bake a bit longer.)
- Cool: Let the cookies cool on the baking sheet for 2-3 minutes, then transfer them to a wire rack to cool completely.