Chocolate Chip Cookie recipe
Desserts

Ghirardelli Chocolate Chip Cookie recipe

Sure thing! Here’s an informal take on the Ghirardelli Chocolate Chip Cookie recipe, perfect for that warm, gooey, chocolatey goodness you’re craving. 🍪

Ghirardelli Chocolate Chip Cookie Recipe Ingredients

This’ll make about 2 dozen cookies (or fewer if you like them BIG):

  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking soda (tiny but mighty!)
  • 1 cup of softened (not melted, just squishy) butter
  • 3/4 cup granulated sugar
  • Add 3/4 cup of brown sugar (do not skimp!).
  • 1 tsp. vanilla extract (or a little more if you’re a fan—go wild)
  • Two eggs, either at room temperature or straight from the fridge, are ideal.
  • Two cups of Ghirardelli semi-sweet chocolate chips, also known as the stars of the show, are required.
  • Add one cup of chopped nuts (optional, but why not?).

Directions

  1. Preheat your oven to 375°F (190°C). You want it fresh and hot when your cookies go in.
  2. In a medium bowl, whisk together your flour and baking soda. This keeps things fluffy and balanced. Set it aside like a pro.
  3. Grab a bigger bowl and beat together your butter, granulated sugar, brown sugar, and vanilla until it’s creamy. It should look smooth and delicious at this point—try not to eat it yet.
  4. Toss in your eggs, one at a time. Beat well after each egg. It’ll get a little fluffier.
  5. Slowly mix in your flour/baking soda combo. Do it in parts so you don’t end up in a flour cloud. You’re looking for a smooth dough texture here.
  6. Stir in those Ghirardelli chocolate chips (don’t skimp) and nuts if you’re feeling fancy.
  7. Scoop your dough onto an ungreased cookie sheet—about a tablespoon per cookie. Leave a little space; they’ll spread out as they bake.
  8. Pop them in the oven for 9–11 minutes. You want them golden around the edges but still soft in the center. Don’t overbake unless you like crunchy cookies.
  9. Let them sit on the baking sheet for a couple of minutes before transferring them to a wire rack to cool. Or just eat one straight away—no judgment.

Pro Tips

  • Soft cookies? Bake on the lower end of the time range.
  • Add a sprinkle of flaky sea salt on top before baking if you’re feeling gourmet.
  • Store leftovers in an airtight container, but let’s be real—there probably won’t be any leftovers.

Enjoy your cookies with a glass of milk, coffee, or just straight up! 🍫✨