If you happen to love cookies with massive chocolate chips, this Ghirardelli chocolate chip cookie recipe is for you! I’ve added further chocolate chips to the recipe, so they’re even higher than the unique!
I’m typically a fan of semi-sweet chocolate in my cookies, however I really like the Ghirardelli milk chocolate chips. They’re bigger than common chocolate chips, so that you get an enormous punch of chocolate in each chew.
My household loves them too, so I’ve to cover the bag of chocolate chips in my closet or they disappear earlier than I can get the cookies made!
I discovered the recipe for these cookies on the Ghirardelli web site. However after I made them as directed, I ended up with a fairly flat cookie. So I upped the quantity of flour and chilled the dough for a bit.
As well as, I added much more chocolate chips. Perfection for chocolate lovers like me!
Easy methods to Make Ghirardelli Chocolate Chip Cookies
- PREP – Let the butter sit on the counter till it’s comfortable.
- WET INGREDIENTS – In a big bowl, cream the butter and sugars. Beat within the eggs and vanilla.
- DRY INGREDIENTS – Use a picket spoon or spatula to stir within the flour, soda, and salt. Then fold in two cups of the chocolate chips and the nuts.
- FORM – Use a cookie scoop to scoop dough, then roll into balls.
- CHILL – Place within the freezer for quarter-hour, or chill for an hour.
Preheat oven to 375° and spray baking sheets with cooking spray or line with parchment paper or silicone liners. - BAKE – Place chilled dough balls on ready sheet pan at the least 2 inches aside. Bake at 375 levels for 9/11 minutes. Instantly press a number of chocolate chip on high of every cookie.
- COOL – Let cookies sit on the pan for 2-3 minutes, then use a metallic spatula to switch to wire racks.
Retailer leftover cookies in an hermetic container for as much as per week. For optimum freshness, wrap them individually in plastic wrap.
You may also freeze the cookies for 4-5 months. I wish to retailer them in heavy-duty freezer baggage. Simply be sure that they’re fully cool first.
Why are my Ghirardelli cookies flat?
Normally, cookies end up flat as a result of they want extra flour. I had this drawback after I made the recipe that comes on the bag, so I tailored it by including extra flour.
Chilling the cookie dough may also assist cookies bake up good and thick as an alternative of skinny and crispy.
As well as, it’s worthwhile to be sure that your baking soda and baking powder are recent. You may add a little bit of water to a teaspoon of both. If it bubbles, they’re nonetheless good. If not, change them!
PRO TIPS:
- For the most effective chocolate chip cookies, use the most effective elements! I like utilizing actual butter for greatest taste. And naturally, high-quality chocolate is a should. I really like utilizing each Ghirardelli and Hershey’s chocolate chips. I’ve by no means had nice luck with off-brands.
- Urgent chocolate chips on high of the cookies as quickly as they arrive out of the oven makes them seem like they got here from a flowery bakery.
VARIATIONS:
- Â You should use unsalted butter, however add one other 1/2 teaspoon salt to the dough.
- I used all milk chocolate chips this time, however the cookies are additionally nice with a mixture of Ghirardelli milk chocolate chips and darkish chocolate or semi-sweet chocolate chips.
- Sprinkle a little bit of flaky sea salt on high of the new cookies. Delish!
Yield: 4 dozen
Ghirardelli Chocolate Chip Cookie Recipe
Gentle chewy, buttery cookies loaded with Ghirardelli chocolate chips. An ideal basic chocolate chip cookie!
Prep Time
half-hour
Cook dinner Time
10 minutes
Whole Time
40 minutes
Substances
- 1 cup salted butter, softened to room temperature
- 3/4 cup sugar
- 3/4 cup gentle brown sugar
- 2 giant eggs
- 2 tsp vanilla extract
- 2 3/4 cups all objective flour (13.5 oz)
- 1 tsp baking soda
- 1/2 tsp salt
- 3 cups Ghirardelli chocolate chips, divided
- 1 cup chopped pecans (non-compulsory)
Directions
- Beat butter, sugar, and brown sugar in a big mixing bowl at medium pace with an electrical mixer till gentle and fluffy, 2-3 minutes. Add the eggs and vanilla and beat at low pace.
- Stir flour, soda, and salt into the moist elements. Add 2 cups of the chocolate chips and pecans if desired.
- Use a cookie scoop to portion cookie dough into tablespoon-sized dough balls.
- Freeze the balls for quarter-hour. (Or chill dough balls for 1 hour within the fridge.)
- Preheat your oven to 375 levels. Line giant baking sheets with silicone liners or spray with cooking spray.
- Place dough balls at the least 2 inches aside. Bake cookies for 9/11 minutes, or till golden brown across the edges and barely set within the center. Press a number of chocolate chips on high of every cookie.
- Let cookies cool on the pan for 2-3 minutes, then switch to wire racks to chill fully.
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Vitamin Data:
Yield:
48
Serving Measurement:
1
Quantity Per Serving:
Energy: 154Whole Fats: 9gSaturated Fats: 5gTrans Fats: 0gUnsaturated Fats: 4gLdl cholesterol: 18mgSodium: 86mgCarbohydrates: 19gFiber: 1gSugar: 12gProtein: 2g
Ghirardelli chocolate chip cookies are loaded with chocolate chips, buttery, chewy, and completely delicious!