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Ghirardelli Chocolate Chip Cookies

Ghirardelli Chocolate Chip Cookies Recipe

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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings: 36 servings
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 3/4 cup packed dark brown sugar
  • 2 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup Ghirardelli semi-sweet chocolate chips
  • 1 cup chopped Ghirardelli bittersweet chocolate (from two 4 oz bars)

Method
 

  1. Whisk melted butter, granulated sugar, and brown sugar until smooth. Whisk in eggs one at a time, then vanilla.
  2. Stir in flour, baking soda, and salt with a spatula just until flour disappears.
  3. Fold in both chocolates, cover, and chill dough at least 30 minutes.
  4. Preheat oven to 375°F (190°C). Scoop dough with a 1.5 tbsp scoop onto parchment-lined sheets. Bake one sheet at a time for 10 to 12 minutes until edges are golden and centers look pale.
  5. Slide parchment onto a rack, cool 5 minutes, then transfer cookies to the rack to finish cooling. Serve warm or at room temperature.

Notes

Chill the dough for the full 30 minutes, a warm dough will spread too fast and give you thin cookies. If you bake in two batches, keep the remaining dough in the fridge between rounds. The chopped chocolate bars create thin, melty pools that the chips alone cannot replicate. For an evenly chewy result, underbake slightly and let the carryover heat finish the centers.