Ghirardelli Chocolate Chip Cookie Recipe
These Ghirardelli Chocolate Chip Cookies are irresistibly chewy and filled with rich chocolate goodness!
Servings: 24 servings
Ingredients
- 3/4 cup unsalted butter at room temperature
- 1/3 cup granulated sugar
- 2/3 cup brown sugar
- 1 large egg at room temperature
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract pure
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 bag semi-sweet chocolate chips approximately 11-12 oz
Instructions
- Step 1: Preheat the Oven - Start by preheating your oven to 350°F (175°C) for even baking.
- Step 2: Cream the Butter and Sugars - In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Cream until light and fluffy, about 2-3 minutes.
- Step 3: Add the Eggs and Vanilla - Add the egg, egg yolk, and vanilla extract to the butter mixture. Beat until well combined.
- Step 4: Combine Dry Ingredients - In a separate bowl, whisk together the flour, baking soda, and salt.
- Step 5: Mix Dry Ingredients into Wet Ingredients - Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Step 6: Fold in the Chocolate Chips - Gently fold in the chocolate chips until evenly distributed.
- Step 7: Scoop the Dough - Portion out the cookie dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Step 8: Bake the Cookies - Bake for 10-12 minutes, until edges are lightly golden and centers look soft.
- Step 9: Cool the Cookies - Let cool on baking sheets for about 5 minutes before transferring to a wire rack.
Equipment
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Measuring cups and spoons
- Baking Sheets
- Cookie scoop or tablespoon
- Wire Rack
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze cookies in a single layer for up to three months.
- Reheat frozen cookies at 350°F (175°C) for a few minutes to restore freshness.