GHIRARDELLI CHOCOLATE CHIP COOKIES
These Ghirardelli chocolate chip cookies are rich, chewy, and loaded with premium chocolate chips. They are easy to make and deliver bakery-quality results at home — perfect for everyday treats or special occasions.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups Ghirardelli semi-sweet chocolate chips
Instructions
Preheat the Oven:
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Cream Butter and Sugars:
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.
Combine and Add Chocolate Chips:
- Gradually add dry ingredients to the wet ingredients, mixing until just combined. Fold in chocolate chips.
Shape the Cookies:
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
Bake:
- Bake for 10–12 minutes or until edges are golden. Let cookies cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
Make Ahead:
Prepare the cookie dough up to 48 hours in advance and refrigerate until ready to bake. Customizing the Flavor:
Add chopped walnuts or pecans for extra crunch. Swap semi-sweet chips for milk or dark chocolate if desired. Serving Suggestions:
Enjoy warm with a glass of milk, or crumble over ice cream for a delicious dessert topping. Allergy-Friendly Options:
Use dairy-free butter and Ghirardelli non-dairy chocolate chips for a dairy-free version. Storage Tips:
Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Prepare the cookie dough up to 48 hours in advance and refrigerate until ready to bake. Customizing the Flavor:
Add chopped walnuts or pecans for extra crunch. Swap semi-sweet chips for milk or dark chocolate if desired. Serving Suggestions:
Enjoy warm with a glass of milk, or crumble over ice cream for a delicious dessert topping. Allergy-Friendly Options:
Use dairy-free butter and Ghirardelli non-dairy chocolate chips for a dairy-free version. Storage Tips:
Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.