We Tested the Official Ghirardelli Chocolate Chip Cookie Recipe—and Yes, It’s Grand

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You can skip the cookie jar with this Ghirardelli chocolate chip cookie recipe—because they'll be gone before they hit the cooling rack!

Ever since I can remember, I’ve had a weakness for a good chocolate chip cookie recipe. When done right, there’s nothing that can compare—the perfect balance between sweet and salty, the crispy outside with a chewy center and melty chocolate in every bite.

Of course, a good chocolate chip cookie is only as delicious as your chocolate chips. Thankfully, with this Ghirardelli chocolate chip cookie recipe, you already know you’re on the right track with one of the best chocolate brands out there.

By the way, this is how to pronounce Ghirardelli and other hard-to-say food brands.

How to Make Ghirardelli Chocolate Chip Cookies

This straightforward dough comes together in a few simple steps. And while most chocolate chip cookie doughs have to rest in the fridge for several hours, thankfully you can get away with chilling the dough for just 1 hour with this recipe.

Ingredients

  • 1-1/2 sticks butter
  • 1/3 cup granulated sugar
  • 2/3 cup brown sugar
  • 1 egg
  • 1 egg yolk
  • 1-1/2 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 bag (11 ounces) Ghirardelli Grand Semi-Sweet Chocolate Chips

Tools You’ll Need

  • Cookie Scoop: Using an ice cream scooper makes you look like a pro and results in even, consistently sized cookies.
  • Hand Mixer: A good mixer is essential to a light and fluffy cookie!
  • Measuring Cups: Invest in a quality set of dry goods measuring cups, which are more accurate for dry ingredients like flour.

Directions

Step 1: Melt butter

Preheat the oven to 375°F. In a saucepan, melt the butter over low heat. Set aside for 5 minutes to cool slightly.

Step 2: Make cookie dough

In a medium bowl, combine flour, baking soda and salt until combined. Set aside.

In a large mixing bowl, use your hand mixer to beat together butter and both sugars for 2 minutes on medium speed. Scrape down the bowl as needed. Add eggs one at a time until well combined. Add vanilla.

Add dry ingredients in thirds and mix only until just combined.

Add chocolate chips and stir until just incorporated.

Step 3: Chill the dough

Don’t skip this step! It’s an important secret for making the best-ever chocolate chip cookies. Cover and chill dough for 1 hour or up to overnight.

Step 4: Bake the chocolate chip cookies

Ghirardelli Grand Chocolate Chip Cookie DoughJamie Thrower for Taste of Home

Drop by rounded tablespoons onto ungreased cookie sheets.

Bake for 8 to 10 minutes or until just starting to brown around the edges.

Step 5: Cool

Ghirardelli Chocolate Chip Cookies Cooling Jamie ThrowerJamie Thrower for Taste of Home

Remove from the oven and let stand on cookie trays for 2 minutes. Transfer to wire cooling racks to cool.

Here’s What I Thought

This is a great, quick chocolate chip cookie recipe. The dough comes out a bit cakier than other doughs, which means they won’t fall flat when cooking. One thing I found is that this recipe is very heavy on the chocolate chips, so if you like a lighter chipped cookie, use up to half the chocolate chips it calls for. You can also swap in other baking chips for a different flavor.

I also like to use parchment paper on my baking trays for almost all baked goods, and these cookies are no exception. That way there’s no risk of them sticking to the tray.

And finally, this recipe makes such a big batch that you can enjoy some now and freeze the rest for later. Once you ball out all your cookies, put some of the dough balls on a parchment-lined baking tray and place in the freezer. Once they’re frozen, throw them all in a zip-close bag, and they’ll be ready to cook whenever a craving calls!

Also check out these different types of chocolate chip cookies you’re not baking (yet!)

Chocolate Chip Cookies You're Not Baking (Yet!)
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Risa Lichtman
Risa Lichtman is a chef and writer living in Portland, Oregon. She is the owner/chef of Lepage Food & Drinks, a small food company featuring Jewish seasonal foods, providing takeaway all around Portland. She has previously published poems in Poetica Magazine, the anthology The Art of Bicycling, Maggid: A Journal of Jewish Literature, and The Dos Passos Review. She lives with her wife Jamie, their dog Isaac, and their cat Sylvia. Follow her at @risaexpizza, or find her delicious food offerings on @lepagefoodanddrinks.