Ghirardelli Double Chocolate Cookies
Indulge in the ultimate chocolate lover’s dream with these Ghirardelli Double Chocolate Cookies, a rich and decadent treat crafted with premium Ghirardelli 60% cacao bittersweet chocolate chips and unsweetened cocoa powder. These cookies boast a chewy texture with irresistibly gooey centers and just the right balance of sweetness, thanks to light brown sugar and granulated sugar. Perfectly baked in under 15 minutes, each batch delivers bakery-worthy results right in your home kitchen. With simple ingredients and a quick prep time, these chocolate-packed delights are ideal for satisfying dessert cravings, impressing guests, or elevating your afternoon snack game. Enjoy them warm with a cold glass of milk or store for later and savor their fudgy goodness anytime!
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Recipe Information
Ingredients
- 300 grams Ghirardelli 60% cacao bittersweet chocolate chips
- 115 grams unsalted butter
- 150 grams light brown sugar
- 75 grams granulated sugar
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 220 grams all-purpose flour
- 30 grams Ghirardelli unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoons salt
Instructions
Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper or silicone baking mats.
In a medium microwave-safe bowl, melt the butter. Let it cool slightly, then add the light brown sugar and granulated sugar. Whisk until the mixture is smooth and creamy.
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract until fully incorporated.
In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or wooden spoon until just combined. Do not overmix.
Fold in the Ghirardelli chocolate chips, ensuring they are evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still appear slightly soft and underbaked.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies warm or at room temperature with a glass of milk or your favorite beverage. Store leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
4124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.8 g | 261% | |
| Saturated Fat | 112.6 g | 563% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 2638 mg | 115% | |
| Total Carbohydrate | 574.0 g | 209% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 345.5 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 240 mg | 18% | |
| Iron | 35.6 mg | 198% | |
| Potassium | 950 mg | 20% | |
*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.
