Ghirardelli Chocolate Chip Cookie Recipe
User Reviews
5
Ghirardelli Chocolate Chip Cookie Recipe
Description
The recipe melts butter and combines it with sugars before mixing in eggs and vanilla extract, forming a rich and flavorful dough. Dry ingredients including flour, baking soda, and salt are folded in gently to avoid overmixing. Semi-sweet chocolate chips provide pockets of melted chocolate throughout. Chilling the dough for at least one hour helps develop flavor and texture, resulting in cookies that bake up with golden edges and soft centers.
Baked at 375°F for 8 to 10 minutes, the cookies are removed when edges begin to brown and cooled on the baking sheet to finish setting. This method delivers a slightly chewy cookie with a nice contrast of textures. The recipe notes variations in cookie size and bake time to suit preferences, as well as storage guidance for maintaining freshness.
Rolling the dough into balls before baking can create smoother, rounder cookies. Larger cookies require longer baking times. Cookies are best enjoyed fresh but can be stored in airtight containers or frozen for longer keeping.
Ingredients
- 3/4 cups butter
- 1/3 cup granulated sugar
- 2/3 cup brown sugar
- 1 egg room temperature
- 1 egg room temperature, yolk
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 bag chocolate chips approximately 11-12 oz depending on brand, semi-sweet
Instructions
- In a saucepan, melt butter over low heat, then set aside to cool for at least five minutes.
- In a large mixing bowl, combined cooled butter with sugars and beat with an electric mixer for two minutes. Then add egg and yolk, one at a time, mixing after each addition. Add in vanilla and mix until combined.
- In a separate bowl, combine flour, baking soda and salt. Mix well. Add half of the dry ingredients to the wet ingredients, and stir by hand to combine. Add remaining dry ingredients, and stir to combine, but do not overmix. Fold in chocolate chips, stirring until just mixed in.
- Tightly cover dough and chill in refrigerator for at least one hour, and up to 24 hours.
- When ready to bake, preheat oven to 375 degrees F. Scoop and drop dough, approximately a heaping tablespoon each, onto an ungreased cookie sheet. Bake for 8-10 minutes, or until the edges just start to brown. Remove from oven and allow to cool on baking sheet for two minutes, then transfer to a wire cooling rack to finish cooling.
Notes
- Form dough into round balls before baking for evenly shaped cookies with smooth tops.
- Adjust cookie size from 1 tablespoon to 2-3 tablespoons per cookie, increasing bake time accordingly.
- Store baked cookies tightly covered and consume within 2-3 days for best freshness.
- For extended storage, freeze baked cookies in airtight containers for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 153mg | 6% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 328IU | 7% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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