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Ghirardelli Chocolate Chip Cookies

These Ghirardelli Chocolate Chip Cookies deliver a perfect balance of crispy edges and chewy centers, with premium semi-sweet chocolate pockets melting in every bite. Ready in under an hour, they’re simple to make and impressive to serve.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter softened to room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 cups Ghirardelli semi-sweet chocolate chips or chunks

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Electric hand mixer or stand mixer
  • Measuring cups and spoons
  • Wooden spoon or rubber spatula
  • Baking sheets (2)
  • Parchment paper
  • Cookie scoop or tablespoon
  • Wire cooling racks
  • Oven thermometer (optional but helpful)

Method
 

  1. Preheat your oven to 375°F (190°C) and allow it to heat for at least 10 minutes. Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed for 3 to 4 minutes until light, fluffy, and pale in color.
  4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until fully incorporated.
  5. Reduce mixer speed to low and gradually add the flour mixture, mixing just until no streaks of flour remain.
  6. Remove the bowl from the mixer and fold in the chocolate chips or chunks by hand with a rubber spatula.
  7. Use a cookie scoop or tablespoon to drop dough balls about 2 inches apart on the prepared baking sheets.
  8. Bake for 12 to 14 minutes until the edges are golden brown and the centers still look slightly underbaked.
  9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chill dough for at least 30 minutes before baking for thicker cookies and defined edges. Store cooled cookies in an airtight container with a slice of bread to maintain chewiness for up to 5 days.