Ghirardelli Chocolate Chip Cookies
Deliciously rich and gooey Ghirardelli chocolate chip cookies, perfect for any occasion.
Ingredients
Cookie Base
- 1 cup unsalted salted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs room temperature
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups Ghirardelli chocolate chips (semi-sweet preferred)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, combine softened salted butter, granulated sugar, and brown sugar. Cream until light and fluffy, about 2 to 3 minutes.
- Add vanilla extract and eggs to the creamed mixture. Beat until fully combined.
- Gradually mix in all-purpose flour, baking soda, and salt on low speed until the dough comes together.
- Fold in the Ghirardelli chocolate chips until evenly distributed.
- Scoop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches between each scoop.
Baking
- Bake in the preheated oven for 8-10 minutes, until edges are golden brown and centers are slightly underbaked.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For chewier cookies, use more brown sugar than granulated and avoid over-baking.