Ghirardelli Chocolate Chip Cookies

"This is the recipe right off the bag. I like this recipe better than Toll House recipe because the mix seems less sugary tasting so the flavor of the chips stands out."
 
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photo by ChefLee photo by ChefLee
photo by ChefLee
Ready In:
24mins
Ingredients:
10
Yields:
48 cookies
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ingredients

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directions

  • Preheat oven to 375°.
  • Stir flour with baking soda and salt, set aside.
  • In a large bowl, beat butter with sugars at medium speed until creamy and lightened in color (about 4 minutes).
  • Add vanilla and eggs, one at a time, mix on low speed until incorporated.
  • Gradually blend dry mixture into creamed mixture.
  • Stir in nuts and chocolate chips.
  • Drop by tablespoon onto ungreased baking sheets.
  • Bake for 9-11 miutes or until golden.
  • Makes about 4 dozen cookies.

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Reviews

  1. These are the only chocolate chip cookies I make anymore. It really does make a difference to buy the good chocolate. Sometimes I only make a half batch. Perfection.
     
  2. Great recipe! My cookies weren't flat! I used pecans and a mix of Ghirardelli milk chocolate chips and bittersweet chocolate chips. Everyone loved these!
     
  3. Wonderful, chewy, and buttery chocolate chip cookies!!! I used Ghirardelli milk chocolate chips and the recipe is on the back of that bag as well using the milk chocolate chips. I cut this recipe in half and it worked just fine. Baked for about 7 1/2 to 8 minutes as they started to brown around the edges then. Love Ghirardelli, thanks for posting!!!!!
     
  4. Everyone who has them says they are great. I didn't use walnuts, but other than that, I used the exact recipe.
     
  5. I made half a batch, baked five of them and put the rest of the batter in the fridge for later. I used milk chocolate chips and kept the salt at 1/2 a tsp since we like our chocolate chips a little salty. Definitely worth making again.
     
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