We Tested the Official Ghirardelli Chocolate Chip Cookie Recipe—and Yes, It’s Grand
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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.
By the way, this is how to pronounce Ghirardelli and other hard-to-say food brands.
How to Make Ghirardelli Chocolate Chip Cookies
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.
Ingredients
- 1-1/2 sticks butter
- 1/3 cup granulated sugar
- 2/3 cup brown sugar
- 1 egg
- 1 egg yolk
- 1-1/2 teaspoon vanilla
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 bag (11 ounces) Ghirardelli Grand Semi-Sweet Chocolate Chips
Tools You’ll Need
- 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.
Step 3: Chill the dough
Don’t skip this step! It’s an important secret for making the best-ever chocolate chip cookies. Cover and chill dough for 1 hour or up to overnight.
Step 4: Bake the chocolate chip cookies
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
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!
Also check out these different types of chocolate chip cookies you’re not baking (yet!)
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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
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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
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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.
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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
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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
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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
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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
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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
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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
