Ghirardelli Ultimate Double Chocolate Cookies
Indulge your sweet tooth with Ghirardelli’s Ultimate Double Chocolate Cookies—a decadent treat that takes chocolate chip cookies to the next level. Featuring rich, unsweetened Ghirardelli cocoa powder and a luscious combination of semi-sweet and milk chocolate chips, these cookies deliver an irresistibly fudgy texture with every bite. The recipe comes together in just 25 minutes and promises 24 perfectly soft and chewy cookies boasting a deep, chocolate-forward flavor profile. Perfect for chocolate lovers, these cookies are ideal for any occasion, from cozy family evenings to festive gatherings. Serve them warm with a glass of milk or your favorite coffee for a truly indulgent dessert experience.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.25 cups Unsweetened Ghirardelli cocoa powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.75 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 1 large Egg
- 1 teaspoons Vanilla extract
- 1 cups Ghirardelli semi-sweet chocolate chips
- 1 cups Ghirardelli milk chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set them aside.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set the dry mixture aside.
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter-sugar mixture. Beat until fully combined and smooth, scraping down the sides of the bowl as needed.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the Ghirardelli semi-sweet and milk chocolate chips with a spatula, ensuring they are evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the edges are set but the centers still look slightly underbaked.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then, transfer the cookies to a wire rack to cool completely.
Enjoy the cookies fresh or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.2 g | 307% | |
| Saturated Fat | 146.6 g | 733% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 1456 mg | 63% | |
| Total Carbohydrate | 655.4 g | 238% | |
| Dietary Fiber | 43.9 g | 157% | |
| Total Sugars | 472.0 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 386 mg | 30% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 2233 mg | 48% | |
*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.
