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Taste of Home, Jamie Thrower for Taste of Home, via walmart.com
You can skip the cookie jar with this Ghirardelli chocolate chip cookie recipe—because they'll be gone before they hit the cooling rack!
Ever since I can remember, I’ve had a weakness for a good chocolate chip cookie recipe. When done right, there’s nothing that can compare—the perfect balance between sweet and salty, the crispy outside with a chewy center and melty chocolate in every bite.
Of course, a good chocolate chip cookie is only as delicious as your chocolate chips. Thankfully, with this Ghirardelli chocolate chip cookie recipe, you already know you’re on the right track with one of the best chocolate brands out there.
This straightforward dough comes together in a few simple steps. And while most chocolate chip cookie doughs have to rest in the fridge for several hours, thankfully you can get away with chilling the dough for just 1 hour with this recipe.
Cookie Scoop: Using an ice cream scooper makes you look like a pro and results in even, consistently sized cookies.
Hand Mixer: A good mixer is essential to a light and fluffy cookie!
Measuring Cups: Invest in a quality set of dry goods measuring cups, which are more accurate for dry ingredients like flour.
Directions
Step 1: Melt butter
Preheat the oven to 375°F. In a saucepan, melt the butter over low heat. Set aside for 5 minutes to cool slightly.
Step 2: Make cookie dough
In a medium bowl, combine flour, baking soda and salt until combined. Set aside.
In a large mixing bowl, use your hand mixer to beat together butter and both sugars for 2 minutes on medium speed. Scrape down the bowl as needed. Add eggs one at a time until well combined. Add vanilla.
Add dry ingredients in thirds and mix only until just combined.
Add chocolate chips and stir until just incorporated.
Drop by rounded tablespoons onto ungreased cookie sheets.
Bake for 8 to 10 minutes or until just starting to brown around the edges.
Step 5: Cool
Jamie Thrower for Taste of Home
Remove from the oven and let stand on cookie trays for 2 minutes. Transfer to wire cooling racks to cool.
Here’s What I Thought
This is a great, quick chocolate chip cookie recipe. The dough comes out a bit cakier than other doughs, which means they won’t fall flat when cooking. One thing I found is that this recipe is very heavy on the chocolate chips, so if you like a lighter chipped cookie, use up to half the chocolate chips it calls for. You can also swap in other baking chips for a different flavor.
I also like to use parchment paper on my baking trays for almost all baked goods, and these cookies are no exception. That way there’s no risk of them sticking to the tray.
And finally, this recipe makes such a big batch that you can enjoy some now and freeze the rest for later. Once you ball out all your cookies, put some of the dough balls on a parchment-lined baking tray and place in the freezer. Once they’re frozen, throw them all in a zip-close bag, and they’ll be ready to cook whenever a craving calls!
I am crazy about chocolate chips, and this chewy cookie has enough to satisfy me. My husband and kids love these cookies. This big batch is perfect for our family. —Diane Neth, Menno, South Dakota
Go to RecipeCostco chocolate chips are a must-try for any chocolate chip cookie.
I wanted to put a spin on the traditional chocolate chip cookie, and who doesn't love cinnamon? Depending on what you use to drop your cookies, the serving quantity may change. —Cassie Colosimo, Reading, Pennsylvania
Bake up the ultimate shareable cookie. For variety, replace the chocolate chips with an equal quantity of M&M's or chocolate chunks. Or go super fancy by mixing the chocolate chips and pecans into the dough, then gently folding in 1-1/2 cups fresh raspberries. —James Schend, Taste of Home Deputy Culinary Editor
My four grandsons started attending "Grandma's cooking school" when they were as young as 4. These easy monster cookies are a favorite of the youngest. He has fun making them and is always delighted with the results, as is the rest of the family. —Helen Hilbert, Liverpool, New York
Here's a new type of chocolate chip cookie. They're great for coconut lovers, textured by the coconut and flavored by the extract...a compatible combination that results in a crispy, chewy cookie. My whole family agrees this recipe is a winner. —Laura Bankard, Manchester, Maryland
These cookies are the next best thing to a good old-fashioned malted milk. With malted milk powder, chocolate syrup, and chocolate chips and chunks, these are the best cookies I've ever tasted…and with six kids, I've made a lot of cookies over the years! —Teri Rasey, Cadillac, Michigan
This cookie recipe—a favorite of our four children—has been in my collection for years. Sometimes I'll substitute mint-flavored chips for the semisweet chocolate chips. Either way, the chocolate cookies disappear quickly. This is one of our favorite easy chocolate chip cookie recipes. —Sheri Ziesemer, Olympia, Washington
Craving a childhood classic? These sugar-free chocolate chip cookies will bring you all the comfort and joy you remember. Savor the crisp, lightly browned edges or dunk in a tall glass of cold milk. —Taste of Home Test Kitchen
Everyone I've shared it with has loved this chocolate cake cookies recipe. The cookies are soft and chewy, and take just a few minutes to make—even for kids! —Monica Stout, Anchorage, Alaska
My aunt gave me this recipe, and my family thinks these cookies are delicious. We enjoy all different kinds of cookies, and with this recipe, we can combine three of our favorite kinds—oatmeal, peanut butter and chocolate chip—in one! —Jaymie Noble, Kalamazoo, Michigan
DoubleTree shared its secret recipe, and I had to test them. Crispy on the outside, tender on the inside, with the perfect ratio of walnuts and chocolate chips, these cookies checked every box on our scorecard. —Tiffany Dahle, Charlotte, North Caroline
Go to Recipe
This recipe started out as a plain zucchini cookie. But over the years, I added nuts and chocolate chips. These soft cookies never make it to the cookie jar! —Tina Lunt, Bass Harbor, Maine
You get the best of both worlds with these chocolate and vanilla cookies. They're an appealing addition to any cookie tray. I usually serve them at the holidays, when they're often the first cookies to disappear, but you can have them any time of year. —Ruth Ann Stelfox, Raymond, Alberta
The smell of peanut butter and chocolate always brings my cookie-hungry family running to the kitchen. The recipe is so quick and easy, I often stir up a batch while making dinner. —Pat Doerflinger, Centerview, Missouri
My husband's family has been passing down sourdough recipes for over 100 years. They brought them from Europe and added some American jazz over the years. Our family always has these sourdough chocolate chip cookies at Christmastime. —Lisa Raymond, St. Joseph, Illinois
Everyone who has tried these cookies says they're the best they've ever eaten. I'm sure the addition of pudding mix makes all the difference. —Iona Hamilton, Rocky Ford, Colorado
This recipe is the best of twp worlds—gingerbread and chocolate chip cookies. Since they're combined, you don't have to choose between them. —Colleen Delawder, Herndon, Virginia
I love using zucchini in the summertime. This chocolate chip cookie recipe reminds me of a zucchini bread my aunt makes, but I wanted to make cookies for a family get-together because they would be easier to grab and eat. These taste better if you make them the day before. —Melissa Obernesser, Oriskany, New York
Capture the taste of campfire s'mores in your kitchen. Graham cracker crumbs added to chocolate chip cookie dough bring out the flavor of the fireside favorite. Melting the cookies' marshmallow centers in the microwave makes them simple to assemble. —Abby Metzger, Larchwood, Iowa
My take on the classic chocolate chip cookie is inspired by a bakery in California called Hungry Bear. It's big, thick and chewy—truly the best chocolate chip cookie recipe. —Irene Yeh, Mequon, Wisconsin
These soft banana cookies have a cakelike texture and lots of flavor that everyone seem to love. It's one of the best banana cookie recipes I've found. —Vicki Raatz, Waterloo, Wisconsin
My mother used to make this easy 10-cup cookie recipe for my sisters and me. You could find one of our favorite ingredients in every bite, whether it was chocolate, coconut, raisins or nuts. —Tracy Powers, Byron Center, Michigan
I wanted to make a different type of chocolate chip cookies for the holidays. Since my mom's thumbprints are what I look forward to most, I decided to combine the two. —Crystal Schlueter, Northglenn, Colorado
I developed this recipe after years of searching for a chocolate chip cookie that would stand out from all others. Orange and cinnamon are tasty additions. —Daniel Kaepp, Coldwater, Michigan
I’m from Ohio, and we love our buckeye candy! Buckeyes are a delicious combination of peanut butter and chocolate, which is exactly what this cookie is. All you need is a box of cake mix, a few common pantry ingredients, and voila—you have a tasty dessert ready for family and friends in under an hour. You can customize it, too, by substituting other mix-ins for the chocolate chips. We serve it warm with ice cream or whipped cream. —Arianna Harding, Cincinnati, Ohio
As a competitive figure skater, I need high-energy snacks to keep me going. These cookies are loaded with nuts, chips and fabulous flavor. Coaches at my skating rink are always sneaking two or three when I bring them in! —Cassandra Brzycki, Wauwatosa, Wisconsin
Risa Lichtman is a chef and writer living in Portland, Oregon. She is the owner/chef of Lepage Food & Drinks, a small food company featuring Jewish seasonal foods, providing takeaway all around Portland. She has previously published poems in Poetica Magazine, the anthology The Art of Bicycling, Maggid: A Journal of Jewish Literature, and The Dos Passos Review. She lives with her wife Jamie, their dog Isaac, and their cat Sylvia. Follow her at @risaexpizza, or find her delicious food offerings on @lepagefoodanddrinks.