Ghirardelli Chocolate Chip Cookie Recipes: Easy, Soft And Chewy

There’s something truly magical about a freshly baked batch of Ghirardelli chocolate chip cookie recipes. From the moment you bite into one, the smooth, creamy chocolate melts in your mouth, mingling with the soft, chewy dough. This recipe is not only easy to make but also promises to deliver cookies that will impress any dessert lover. With simple ingredients and a straightforward process, you’ll have warm, delicious cookies ready in no time.

Ghirardelli Chocolate Chip Cookie Recipes

Recipe by SoukaynaCuisine: AmericanDifficulty: Easy
Servings

24

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

150

kcal

Bake the perfect batch of Ghirardelli chocolate chip cookies! This classic recipe combines rich, creamy chocolate chips with a soft, chewy texture, making every bite pure bliss.

Ingredients

  • 2 1/4 cups (280g) all-purpose flour

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1 cup (226g) unsalted butter, softened

  • 3/4 cup (150g) granulated sugar

  • 3/4 cup (150g) brown sugar, packed

  • 1 tsp vanilla extract

  • 2 large eggs

  • 2 cups (340g) Ghirardelli semi-sweet chocolate chips

Directions

  • Preheat Oven: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  • Mix Dry Ingredients: In a medium bowl, combine flour, baking soda, and salt. Set aside.
  • Cream Butter and Sugars: In a large bowl, beat butter, granulated sugar, and brown sugar until creamy. Add vanilla extract and eggs, one at a time, beating well after each addition.
  • Combine and Fold in Chips: Gradually add dry ingredients to the wet mixture, mixing until just combined. Fold in Ghirardelli chocolate chips.
  • Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes or until golden brown.
  • Cool and Serve: Allow cookies to cool on the baking sheet for 2 minutes, then transfer to wire racks to cool completely. Enjoy warm with a glass of milk!

Notes

  • For a deeper flavor, refrigerate the dough for at least 1 hour before baking.
  • Make sure butter is softened, not melted, to achieve the right consistency.

Tips for the Perfect Ghirardelli Chocolate Chip Cookie Recipes

  • Use Quality Ingredients: The quality of the chocolate chips can make or break the flavor of your cookies. Choose Ghirardelli for a creamy, rich chocolate taste.
  • Don’t Overmix: Overmixing can result in tough cookies. Mix until the ingredients are just combined.
  • Add a Pinch of Sea Salt: Sprinkle a tiny bit of sea salt on top of each cookie before baking to enhance the chocolate flavor.

Recipe Variants

  • Oatmeal Chocolate Chip Cookie recipe: Add 1 cup of rolled oats for extra texture.
  • Nutty Chocolate Chip Cookies: Fold in 1/2 cup of chopped walnuts or pecans for a nutty twist.
  • Double Chocolate Chip Cookies: Replace 1/4 cup of flour with cocoa powder for a richer, chocolatey flavor.

FAQ

Can I use salted butter instead of unsalted butter?

Yes, but be sure to reduce the amount of added salt in the recipe.

How can I make my cookies softer?

For softer cookies, reduce the baking time slightly and avoid overmixing the dough.

Can I freeze the dough?

Absolutely! Scoop the dough onto a baking sheet, freeze, and then transfer to a zip-top bag. Bake straight from frozen, adding a few extra minutes to the cooking time.

What other chocolate chips can I use?

Try dark, milk, or white chocolate chips, or a combination for a more varied flavor.

How do I store these cookies?

Store in an airtight container at room temperature for up to a week, or freeze for up to 3 months.

Nothing beats the comforting aroma of Ghirardelli chocolate chip cookie recipes baking in the oven. This easy-to-follow recipe delivers a classic, indulgent treat that’s perfect for sharing or enjoying on your own. Whether you’re a novice baker or a seasoned pro, these cookies are sure to bring smiles to everyone who tries them.

If you want more recipes of irresistible cookies, check out the following ones:

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