The Best Ghirardelli Chocolate Chip Cookie Recipe
Bake the ultimate Ghirardelli chocolate chip cookies with crisp edges, gooey centers, and rich premium chocolate in every bite. This recipe delivers bakery-style results with foolproof steps, perfect for any occasion.
Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Cookie scoop
- Baking sheet(s)
- Parchment paper or silicone baking mats
- Cooling rack
- Digital kitchen scale (optional)
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups Ghirardelli semi-sweet chocolate chips or chunks
- Optional: flaky sea salt for topping
Instructions
- Preheat your oven to 325°F and line baking sheets with parchment paper or silicone mats.
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the Ghirardelli chocolate chips or chunks gently.
- Chill the dough in the refrigerator for at least 1 hour, preferably 24 hours.
- Scoop dough into even balls using a cookie scoop and place on prepared baking sheets.
- Bake for 10 to 12 minutes, or until the edges are golden and the centers look slightly underbaked.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Optional: Sprinkle with flaky sea salt before or after baking for extra flavor.
Notes
Chill dough for at least 1 hour to reduce spreading and enhance flavor
Use Ghirardelli bittersweet or chopped bars for richer texture
Avoid overmixing once flour is added to keep cookies soft