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Ghirardelli Chocolate Chip Cookies

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These Ghirardelli Chocolate Chip Cookies are soft, chewy, and loaded with rich Ghirardelli chocolate chips in every bite. Perfectly balanced between crispy edges and a gooey center, these cookies are sure to become a favorite for any occasion.

Ingredients

Scale
  • 2 1/4 cups (280 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (225 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 3/4 cup (165 g) brown sugar, packed
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (340 g) Ghirardelli semi-sweet chocolate chips
  • 1 cup (120 g) chopped walnuts (optional)

Instructions

  1. Preheat the oven:
    • Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
  2. Mix the dry ingredients:
    • In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
  3. Cream the butter and sugars:
    • In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy (about 2–3 minutes).
  4. Add eggs and vanilla:
    • Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix until fully incorporated.
  5. Combine wet and dry ingredients:
    • Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
  6. Fold in the chocolate chips and nuts:
    • Stir in the Ghirardelli chocolate chips and chopped walnuts (if using) until evenly distributed.
  7. Scoop and bake:
    • Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart.
    • Bake in the preheated oven for 9–11 minutes, or until the edges are golden brown and the centers look set but still soft.
  8. Cool:
    • Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

  • Room temperature ingredients: Make sure the butter and eggs are at room temperature for the best texture.
  • Chocolate options: Swap in Ghirardelli milk chocolate or dark chocolate chips for a different flavor.
  • Storage: Store cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze baked cookies for up to 3 months.
  • Make ahead: You can freeze the cookie dough in portioned scoops. Bake directly from frozen, adding 1–2 extra minutes to the baking time.

 

Find it online: https://ukfinda.com/ghirardelli-chocolate-chip-cookies/