The Ghirardelli Chocolate Chip Cookie Recipe makes wonderfully soft and chewy cookies that nobody can get enough of! If you enjoy big, buttery cookies that are packed full of chocolate chips, then you are in the right place. This easy recipe will take your chocolate chip cookie making game to the next level, and your friends and family will thank you for it!
Reasons You’ll Love These Cookies
If soft baked cookies are your favorite, than the pillowy texture of these cookies will hit the spot.
While it’s what’s on the inside that matters, there is no denying these cookies are a feast for the eyes – they are gorgeous!
Chocolate lovers will find these Ghirardelli Chocolate Chip Cookies packed to the brim with chocolate chips.
While it takes a bit of extra time, melting the butter and chilling the dough creates an incredible depth of flavor that other cookies often lack.
Ghirardelli Chocolate Chip Cookie Recipe
I am always looking for great new chocolate chip cookie recipes to try. No matter how many great recipes I have, I love the amazing variety that can be found in the classic chocolate chip cookie. When it comes to making stand out cookies – in flavor, texture and appearance, this Grand Ghirardelli Chocolate Chip Cookie Recipe might just be the winner.
How To Make Ghirardelli Chocolate Chip Cookies
These cookies are simple to make, and use common ingredients you may already have in your kitchen. There are a few differences from other chocolate chip cookie recipes. If you just want to the printable recipe, head to the bottom of the post. Otherwise, let’s go over the ingredients and talk though the steps to making these super soft cookies.
Butter – You can use salted or unsalted butter. If you are like me, and like a bit more salt with your sweets, go with the salted option. The butter will be melted, so there is no need to soften it ahead of time.
Granulated Sugar – This is simply your standard white sugar.
Brown Sugar – Light or dark will work, but I prefer dark. I find that the dark brown sugar gives a richer, more caramel flavor to the cookies.
Eggs – This recipe calls for one full egg and one egg yolk. I recommend that the eggs be a room temperature, especially with the warm butter.
Vanilla Extract – Whenever possible, always go with pure vanilla extract. The flavor can’t be beat.
All-Purpose Flour – Make sure when you measure your flour that you do NOT measure it by scooping, as this will result in too much flour. The proper way to measure is to give your flour a stir to fluff it up, then spoon it into a measuring cup and level off.
Baking Soda – Make sure you check the date, sometimes the baking soda that is in the fridge has been in there a while.
Kosher Salt – I prefer a Kosher or sea salt. If you are using table salt, you might want to reduce the salt slightly, unless you enjoy the salty balance to the sweet cookies (I do!).
Chocolate Chips – Semi-sweet chocolate chips are perfect in this recipe. If you are a dark chocolate lover, dark chocolate or bittersweet chips are also great options. Personally I would not recommend milk chocolate, their sweetness, combined with the cookie’s sweetness, can be a bit cloying.
Steps To Making These Cookies
One of the most notable differences when it comes to the Ghirardelli Chocolate Chip Cookie Recipe is that it starts with melted butter, not softened. Melted butter helps produce a wonderfully soft cookie. To make these cookies, begin by melting the butter, then allowing it to cool. Once it has cooled, it is combined with the sugars and beaten with an electric mixer for at least two minutes.
After the sugars and butter are combined, the egg and egg yolk are added, one at a time, and mixed until combined. Then the vanilla is added and mixed in. After that the combination of flour, baking soda and salt are added, and stirred by hand, followed by the chocolate chips. Do not over stir, as this can create tough cookies.
Chilling The Dough
After everything is mixed together, it’s time to chill the dough. I know, I know, chilling the dough always seems like this needless extra step. That said, not only does it really help the flavors develop, it prevent the cookies from overspreading, which can happen when using melted butter.
Chill for at least an hour, and up to 24. I like to make a batch of the dough at night, pop it in the fridge, then bake it the following day when I have the time. Baking these cookies is the same as most, scoop dough and place onto a cookie sheet. If desired you can roll the dough into perfectly round balls, which creates a picture perfect cookie.
Make sure your oven is properly preheated. I highly recommend using an inexpensive oven thermometer. If you don’t have one, let your oven heat about five minutes past the time it says it’s ready, to make sure all areas of the oven are heated appropriately.
Cookies are baked for 8-10 minutes, or just until they start to brown on the edges.
Storing Cookies – Expert Tips
To store cookies, make sure they are cooled to room temperature, then place in an air tight container.
An added trick to keeping cookies soft – add a slice of simple sandwich bread to the air tight container. The slice of bread will dry out over a few days, but the cookies will remain wonderfully soft. It even works to soften up cookies that have hardened a bit!
Cookies store wonderfully in the freezer, and these are no exception. Let cookies completely cool, then store in an airtight container or plastic freezer bag, for up to three months. They thaw quickly at room temperature.
Other Chocolate Chip Cookie Recipes To Try
- Levain Cookie Recipe
- Chocolate Chip Peanut Butter Cookies
- Oatmeal Chocolate Chip Cookies
- Chocolate Chip Pudding Cookies
- Double Chocolate Chip Cookies
- Crumbl Cookie Recipe
Ghirardelli Chocolate Chip Cookie Recipe
- 3/4 cups butter
- 1/3 cup granulated sugar
- 2/3 cup brown sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 bag semi-sweet chocolate chips approximately 11-12 oz depending on brand
- In a saucepan, melt butter over low heat, then set aside to cool for at least five minutes.
- In a large mixing bowl, combined cooled butter with sugars and beat with an electric mixer for two minutes. Then add egg and yolk, one at a time, mixing after each addition. Add in vanilla and mix until combined.
- In a separate bowl, combine flour, baking soda and salt. Mix well. Add half of the dry ingredients to the wet ingredients, and stir by hand to combine. Add remaining dry ingredients, and stir to combine, but do not overmix. Fold in chocolate chips, stirring until just mixed in.
- Tightly cover dough and chill in refrigerator for at least one hour, and up to 24 hours.
- When ready to bake, preheat oven to 375 degrees F. Scoop and drop dough, approximately a heaping tablespoon each, onto an ungreased cookie sheet. Bake for 8-10 minutes, or until the edges just start to brown. Remove from oven and allow to cool on baking sheet for two minutes, then transfer to a wire cooling rack to finish cooling.