Ghirardelli Chocolate Chip Cookies
Indulge in the rich, irresistible flavor of Ghirardelli Chocolate Chip Cookies, a timeless treat that takes classic cookies to a gourmet level. Made with creamy unsalted butter, a perfect balance of granulated and brown sugar, and premium Ghirardelli semi-sweet chocolate chips, these cookies offer a soft and chewy texture with just the right amount of sweetness. With a quick prep time of 15 minutes and an optional nutty crunch from chopped walnuts or pecans, they are the ideal dessert for any occasion. Whether enjoyed warm from the oven or stored for later, these bakery-quality cookies are easy to make and guaranteed to impress. Perfect for family gatherings or a cozy night in, this recipe is your go-to for the ultimate homemade chocolate chip cookies.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 0.75 cup Packed brown sugar
- 2 pieces Large eggs
- 2 teaspoons Pure vanilla extract
- 2.25 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 cups Ghirardelli semi-sweet chocolate chips
- 1 cup Optional: chopped nuts (e.g., walnuts or pecans)
Instructions
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or lightly grease them.
In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, approximately 2-3 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated, then add the vanilla extract and mix well.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Stir in the Ghirardelli chocolate chips and optional chopped nuts if using.
Using a spoon or a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the cookies are golden brown around the edges but still soft in the center.
Remove the cookies from the oven and allow them to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Serve the cookies warm or at room temperature. Store any leftovers in an airtight container for up to one week.
Nutrition Facts
Calories |
7073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 404.7 g | 519% | |
| Saturated Fat | 210.9 g | 1054% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2672 mg | 116% | |
| Total Carbohydrate | 805.3 g | 293% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 550.9 g | ||
| Protein | 89.9 g | 180% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 370 mg | 28% | |
| Iron | 35.2 mg | 196% | |
| Potassium | 2497 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
