There is no such thing as a bad chocolate chip cookie. Whether thin and crispy, soft and chewy or cake-like and fluffy, it tastes terrific no matter what.  These cookies are something else, though. They’re soft, chunky, buttery, chewy, and crispy around the edges. They have all the best qualities chocolate chip cookies have to offer! When it comes to chocolate, Ghirardelli is the best of the best. Anyway, I’m pretty sure your mouth is already watering, so let’s get started!

You probably already have a tried-and-tested recipe for chocolate chip cookies. Despite that, I still highly recommend you give this one a go. With this recipe, you won’t have to choose between tender or crispy, or soft or chewy. This cookie has it all.  The level of chocolatey goodness is unparalleled, too. Ghirardelli cacao baking chips are out-of-this-world indulgent. They’re so insanely delicious, they’ll turn anyone into a cookie monster!

Ingredients 

Flour. The base of the dough. Use all-purpose flour to make chewy cookies with a tender crumb.Baking Soda. To give the cookies a nice lift.Salt. Without it, your cookies will be overwhelmingly sweet. Butter. For rich and buttery cookies. Use softened butter to get the perfect cookie consistency – not too fluffy and not too flat. Stick to unsalted butter so that you can control how much salt will go into the cookies. Granulated and Brown Sugar. The mixture of both sugars yields wonderfully sweet cookies with a nice chewy texture.Eggs. For binding the ingredients together. Use room-temperature eggs for easier blending.Vanilla Extract. A magnificent flavor enhancer!Chocolate Baking Chips. We’re using Ghirardelli, but other high-quality brands will work, too. Use semi-sweet or dark chocolate for an intense chocolaty flavor. If you want sweeter cookies, use milk or white chocolate.Walnuts or Pecans. Optional, but highly recommended. You’ll love the added crunch!

Tips for the Best Cookies 

If you want to achieve your desired cookie consistency, measure the ingredients accurately. If you have a kitchen scale, even better! But if you don’t, you can always rely on the spoon and level method – using a spoon to transfer the ingredient into a measuring cup, and leveling it out with the back of a knife.Use room temperature ingredients, namely the butter and eggs. Cold ingredients are harder to blend.Do not over-beat the butter, sugar, and eggs, unless cake-like cookies are what you’re after. Doing so will incorporate too much air into the batter, making the cookies airy and fluffy.Use softened, room-temperature butter to avoid over-spreading.Don’t skip the salt. It balances out the sweetness from the sugars and the chocolate. In fact, you can even sprinkle salt over the baked cookies for a lovely contrast of flavors.You can cover and chill the dough for at least 30 minutes before baking. The longer it chills, the thicker the cookies. It’s also a must if your cookie dough turns out runny.For more IG-worthy cookies, press a few chocolate chips into the centers of the dough balls before baking.Rotate the pan midway through baking to ensure even cooking.For extra chewiness, let the cookies cool on the cookie sheets for 10 minutes before serving. The edges will turn golden brown and continue to crisp up while cooling. The longer they cool, the crispier they’ll get.This recipe yields thick, soft, and chewy cookies. If you want your cookies thin and crispy, though, there are ways to do so. Here are some tips:Use melted instead of softened butter.Don’t chill the dough prior to baking.Instead of equal parts of brown and white sugar, use more white and less brown.Bake one cookie sheet at a time.Bake the cookies for 12 minutes.

Want freshly baked chocolate chip cookies readily available without going through much effort? The solution is simple: make a big batch of cookie dough, freeze, and just bake whenever! Not only will it allow you to bake cookies anytime, but it also extends the shelf-life of the cookie dough for up to 6 months.  Here’s how to freeze cookie dough:

  1. Drop spoonfuls of dough onto a sheet pan in a single layer.
  2. Freeze the sheet pan for 2 to 3 hours or until the cookie dough balls are frozen solid.
  3. Transfer the frozen balls to a freezer-safe bag. Squeeze out as much excess air as you can to avoid freezer burn. Seal and label accordingly. Shaping the dough before freezing makes it hassle-free to bake a few cookies at a time.  Imagine having a cookie craving in the middle of the night, and realizing you still need to defrost a big clump of cookie dough before you can bake! Yikes. To bake frozen cookie dough, just add 1 to 2 minutes to the cooking time. 

For uniform sizes, use a 1 tablespoon measuring spoon to scoop out the dough. Drop heaping spoonfuls onto ungreased cookie sheets to make 3-inch cookies.

DoubleTree Chocolate Chip CookiesWhite Chocolate Chip CookiesWhite Chocolate Macadamia Nut CookiesSoft and Chewy Chocolate Chip Cookies Click on a star to rate it!

Average rating 4.4 / 5. Vote count: 7 No votes so far! Be the first to rate this post.

Share on social media: Let us improve this post!

Ghirardelli Chocolate Chip Cookie Recipe - 24Ghirardelli Chocolate Chip Cookie Recipe - 26Ghirardelli Chocolate Chip Cookie Recipe - 12Ghirardelli Chocolate Chip Cookie Recipe - 24Ghirardelli Chocolate Chip Cookie Recipe - 91Ghirardelli Chocolate Chip Cookie Recipe - 98Ghirardelli Chocolate Chip Cookie Recipe - 22Ghirardelli Chocolate Chip Cookie Recipe - 45Ghirardelli Chocolate Chip Cookie Recipe - 53Ghirardelli Chocolate Chip Cookie Recipe - 25Ghirardelli Chocolate Chip Cookie Recipe - 22Ghirardelli Chocolate Chip Cookie Recipe - 35Ghirardelli Chocolate Chip Cookie Recipe - 37