Ghirardelli Chocolate Chip Cookie Recipe
If you’re a chocolate chip cookie lover, then you know there’s nothing quite like a freshly baked cookie, especially when it’s loaded with rich, creamy chocolate. Today, we’re diving into the world of sweet indulgence with a classic Ghirardelli Chocolate Chip Cookie Recipe that will have your taste buds dancing. These cookies are the perfect blend of soft and chewy, with an irresistibly gooey center that’s enhanced by the deep flavor of Ghirardelli chocolate chips. Gather your ingredients, preheat your oven, and let’s get started on baking the best chocolate chip cookies you’ve ever tasted!
What Sets This Recipe Apart
This isn’t just any chocolate chip cookie recipe; it’s a celebration of quality ingredients and perfect technique. The use of both granulated and brown sugar gives these cookies a complex sweetness, while the combination of whole eggs and an extra yolk adds richness. The secret to that iconic texture? Chilling the dough before baking! This step ensures that your cookies maintain their shape while achieving a delightful chewiness. Plus, when you use Ghirardelli chocolate chips, you’re guaranteed a luscious, melty chocolate experience in every bite.
What’s in the Bowl
To whip up these delightful cookies, you’ll need:
- 3/4 cup butter – softened to room temperature for easy mixing
- 1/3 cup granulated sugar – adds sweetness and a touch of crunch
- 2/3 cup brown sugar – deepens the flavor and moisture
- 1 egg – room temperature for better incorporation
- 1 egg yolk – adds richness and chewiness
- 1 1/2 teaspoons vanilla extract – enhances the overall flavor
- 2 cups all-purpose flour – the base for our cookies
- 1/2 teaspoon baking soda – helps the cookies rise
- 1/2 teaspoon kosher salt – balances the sweetness
- 1 bag semi-sweet chocolate chips (approximately 11-12 oz) – for that chocolatey goodness
Gear Checklist
Before you begin, make sure you have the following equipment on hand:
- Mixing bowls – for combining ingredients
- Electric mixer – makes creaming the butter and sugars a breeze
- Measuring cups and spoons – accuracy is key in baking
- Baking sheet – to hold your cookies while they bake
- Parchment paper – ensures easy clean-up and prevents sticking
- Cooling rack – allows cookies to cool evenly after baking
Mastering Ghirardelli Chocolate Chip Cookie Recipe: How-To
Now that you have everything ready, let’s dive into the step-by-step process of creating these delicious cookies.
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This is crucial for achieving that perfect cookie texture.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, add the softened butter, granulated sugar, and brown sugar. Using an electric mixer, beat the mixture on medium speed until it’s light and fluffy, about 2-3 minutes. This step incorporates air into the batter, giving your cookies a wonderful texture.
Step 3: Add the Eggs and Vanilla
Next, add the whole egg, egg yolk, and vanilla extract to the bowl. Continue mixing on low speed until everything is fully combined. You want a smooth, creamy batter.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt. This ensures that the leavening agent is evenly distributed throughout the flour.
Step 5: Mix Dry Ingredients into Wet Ingredients
Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Be careful not to over-mix; a few flour streaks are okay.
Step 6: Fold in the Chocolate Chips
Using a spatula, gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.
Step 7: Chill the Dough
For the best results, cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This step is key to developing flavor and preventing flat cookies.
Step 8: Prepare the Baking Sheet
Line a baking sheet with parchment paper. This will make transferring the cookies to the cooling rack much easier.
Step 9: Scoop and Bake
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Step 10: Cool and Enjoy
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. Enjoy warm or at room temperature!
Dietary Swaps & Alternatives
If you’re looking to modify this Ghirardelli Chocolate Chip Cookie Recipe to fit specific dietary needs, consider the following swaps:
- For a dairy-free version, use a vegan butter substitute.
- Replace all-purpose flour with gluten-free flour blend for gluten-free cookies.
- Use coconut sugar instead of brown sugar for a lower glycemic option.
- Try using dark chocolate chips for a richer flavor.
Don’t Do This
While baking, there are a few common pitfalls to avoid:
- Don’t skip the chilling step! It’s essential for the right texture.
- Avoid over-mixing the dough, as this can lead to tough cookies.
- Don’t use cold eggs; room temperature eggs incorporate better.
- Don’t forget to measure your ingredients accurately—baking is a science!
Storage Pro Tips
To keep your cookies fresh and delicious for as long as possible, follow these storage tips:
- Store cookies in an airtight container at room temperature for up to a week.
- For longer storage, freeze baked cookies in a freezer-safe bag for up to 3 months.
- If you want to freeze the dough, scoop and freeze the dough balls on a baking sheet, then transfer to a bag once solid.
- To enjoy freshly baked cookies, bake frozen dough balls straight from the freezer—just add a minute or two to the baking time.
Popular Questions
Can I use milk chocolate chips instead of semi-sweet?
Absolutely! If you prefer a sweeter cookie, feel free to substitute milk chocolate chips for semi-sweet. Just keep in mind that the overall flavor will be a bit different.
How do I know when the cookies are done baking?
The cookies are done when the edges are lightly golden, and the centers still look slightly underbaked. They will continue to firm up as they cool on the baking sheet.
Can I double this recipe?
Yes! This recipe can easily be doubled for larger batches. Just make sure to adjust your mixing bowl size accordingly!
Why are my cookies flat?
Flat cookies are often a result of melted butter or not enough flour. Ensure your butter is softened but not melted, and measure flour correctly to avoid this issue.
Explore More
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Make It Tonight
There you have it—the ultimate Ghirardelli Chocolate Chip Cookie Recipe! Whether you’re baking for a special occasion, a cozy night in, or just because you deserve a treat, these cookies are sure to impress. Gather your ingredients, follow the steps, and enjoy the delightful aroma filling your kitchen as these cookies bake. Remember, the joy of baking comes not only from the delicious end product but also from the experience itself. Happy baking!
Ghirardelli Chocolate Chip Cookie Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, add the softened butter, granulated sugar, and brown sugar. Beat on medium speed until light and fluffy, about 2-3 minutes.
- Add the whole egg, egg yolk, and vanilla extract. Mix on low speed until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt.
- Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined.
- Fold in the semi-sweet chocolate chips until evenly distributed.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.
- Line a baking sheet with parchment paper.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.
Notes
- Don’t skip the chilling step for the perfect texture.
- For dairy-free, use vegan butter.
- Freeze baked cookies in a freezer-safe bag for up to 3 months.
