Ghirardelli Chocolate Chip Cookie Recipe
If you’re a fan of Ghirardelli, you NEED to try their classic chocolate chip cookie – the recipe is right on the chip bag (& below)!
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Ghirardelli Chocolate Chip Cookie Recipe
Ghirardelli is known for giant, luscious, delicious chocolate chips! Perfectly melty, it just makes sense to throw them into a decadent chocolate chip cookie. If you were unaware, Ghirardelli provides their tried & true chocolate chip cookie recipe on their chip bags so anyone can enjoy them from home. (Same with Tollhouse! So you can also make Tollhouse cookie bars!)
Today, I’m also sharing the recipe for Ghirardelli’s chocolate chip cookie along with my thoughts as the internet dubbed “cookie queen.” These cookies are designed to be chewy in the center with a buttery-crisp exterior edge. Essentially, this means they spread like crazy but still manage to maintain an ultra-chewy middle. As far as cookie bases go, it’s not bad! It’s not my preferred type of cookie, but it’s still really yummy. But really, how could it be bad when it’s stuffed with such mouth-watering chocolate??
Ingredients in Ghirardelli Chocolate Chip Cookies
- Salted butter, softened
- Granulated sugar – Equal parts granulated and brown sugar will help the cookies spread and have a crispy edge but stay chewy in the center.
- Brown sugar
- Vanilla extract
- Eggs
- All-purpose flour – There isn’t a whole lot of flour in this recipe, which also helps things stay chewy in the center but crispy on the edges. This is why we bake at a higher temp, so that they don’t spread too crazy.
- Baking soda
- Salt
- Ghirardelli Chocolate Chips (I used semi-sweet)
- The recipe also states that you can add 1 cup of chopped nuts, if desired, but I didn’t do that.
How to Make The Ghirardelli Chocolate Chip Cookies Recipe
- Preheat the oven to 375° F. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
- In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar and brown sugar until creamy.
- Add the vanilla extract and eggs, mixing well.
- Add the flour, baking soda and salt to the bowl and mix until a very sticky dough forms.
- Fold in the chocolate chips until evenly distributed.
- Scoop out 1 1/2 tbsp of dough (#40 scoop) and arrange on the prepared baking sheet.
- Bake at 375° F for 8-10 minutes until the eggs of the cookies have spread and are golden brown.
- Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
- Enjoy!
How do I achieve that perfect gooey center and crispy edge in Ghirardelli chocolate chip cookies?
First things first, you don’t have to stress too much about achieving that texture with this recipe. Because there are equal parts brown and granulated sugar, this cookie will naturally be chewier in the center. Along with that, the minimal amount of flour lends itself toward a cookie that will spread more – creating a nice crisp edge.
Beyond it’s composition, we also bake these at a higher temperature. This keeps the cookies from spreading too much, while still allowing for a crunchier edge and an underbaked chewy center.
How should I store my Ghirardelli chocolate chip cookies?
Once cooled, store your cookies in an airtight container on the counter for 3-5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months. I have a post all about how to freeze cookies if you need more guidance!
Other Name Brand Cookies
Ghirardelli Chocolate Chip Cookie Recipe
Ingredients
- 1 cup salted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 tsp vanilla extract
- 2 eggs
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups ghirardelli chocolate chips (I used semi-sweet)
Instructions
- Preheat the oven to 375° F. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
- In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar and brown sugar until creamy.
- Add the vanilla extract and eggs, mixing well.
- Add the flour, baking soda and salt to the bowl and mix until a very sticky dough forms.
- Fold in the chocolate chips until evenly distributed.
- Scoop out 1 1/2 tbsp of dough (#40 scoop) and arrange on the prepared baking sheet.
- Bake at 375° F for 8-10 minutes until the eggs of the cookies have spread and are golden brown.
- Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
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These are the best chocolate chip cookies I have ever made!