For chocolate chip cookie lovers, there’s nothing quite like Ghirardelli chocolate’s rich, indulgent taste. Made with high-quality cocoa, Ghirardelli chocolate chips take these cookies to the next level with their intense, fudgy flavor. I’m sharing a bakery-style Ghirardelli chocolate chip cookie recipe at home. Grab your apron, and let’s get baking!

Table of Contents

Ingredients You’ll Need

2 1/4 cups all-purpose flour – The foundation for chewy, soft cookies. You can use bread flour, which will result in a denser cookie.
One teaspoon baking soda – Helps the cookies rise and spread. Please don’t skip it!
One teaspoon salt – Enhances the flavor.
One cup of unsalted butter, softened, must be at room temperature for best results.
3/4 cup granulated sugar – Feel free to use brown sugar for a hint of molasses flavor.
3/4 cup packed light or dark brown sugar – Brown sugar moistens cookies.
One teaspoon vanilla extract – A must for flavoring the dough.
Two large eggs – Eggs act as a binder and add richness.
Twelve ounces Ghirardelli 60% cacao bittersweet chocolate chips – The star ingredient! Semisweet or milk chocolate chips also work.
Flaky sea salt for topping (optional) – Adds delicious salty contrast.

Step-By-Step Instructions

Follow these simple steps for baking up the perfect batch of Ghirardelli chocolate chip cookie recipe:

1. Whisk the Dry Ingredients

Whisk together the flour, baking soda, and salt in a medium bowl until well combined. Set aside.

2. Cream the Butter and Sugars

In a large bowl, beat the butter with an electric mixer until smooth and creamy. Add the granulated and brown sugars and continue beating on medium speed until light and fluffy, about 3 minutes. Don’t rush this step—it incorporates air into the batter for cakey cookies.

3. Mix in the Vanilla and Eggs

Add the vanilla extract and eggs one at a time, beating well after each addition. Scrape down the sides as needed. The batter may look curdled, but that’s ok.

4. Stir in the Dry Ingredients

With the low-speed mixer, gradually blend in the dry ingredients until combined. Do not overmix. The dough will be thick.

5. Fold in the Chocolate Chips

Use a rubber spatula to fold in the chocolate chips gently. Be careful not to overwork the dough.

6. Chill the Dough

Cover the dough tightly and refrigerate for at least 30 minutes (up to 3 days). This allows the flour to hydrate and the dough to firm up. Pro tip: Let the dough sit at room erasure temperature for 10-15 minutes before baking if chilled for over 1 hour.

7. Scoop and Bake

Preheat oven to 350°F. Line baking sheets with parchment paper. Scoop 1.5-2 tbsp-sized balls of dough, spacing them 2 inches apart on the pan.

8. Sprinkle with Flaky Salt

If desired, lightly sprinkle cookies with flaky sea salt. This adds a tasty salty-sweet contrast.

9. Bake Until Golden

Bake for 10-12 minutes, rotating pans halfway through baking, until the edges are set and the centers are still soft. Do not overbake.

10. Cool and Enjoy!

Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely. Devour while still warm for the ultimate chocolatey experience!

Tips for Ghirardelli Chocolate Chip Cookie Success

Follow these tips and tricks for making the best chocolate chip cookies every time:

Use room-temperature butter for cookies that spread adequately and have a delicate texture. Cold butter prevents cookies from spreading.
Cream the butter and sugars well in step 2. This aerates the batter for a soft, chewy texture.
Once the dry and wet ingredients are combined, avoid overmixing the dough. Overmixing results in tough cookies due to gluten overdevelopment.
Chill the shaped dough balls before baking. Chilling allows the flour to hydrate and relaxes the gluten strands, preventing cookies from spreading too much.
Use an ice cream scooper for evenly sized cookies that bake at the same rate.
Check cookies at the minimum baking time and bake just until set. They may look underdone but will continue cooking on the pan. Overbaking makes cookies crispy and hard.
Let cookies cool completely before storing them airtight at room temperature for up to one week. The insides will finish setting as they cool. Warm cookies will be too soft.

Fun Variations

Customize these chocolate chip cookies with different add-ins:

Peanut butter or peanut butter chips
Chopped nuts like walnuts, pecans or almonds
Crushed pretzels or potato chips
Dried fruit like cranberries, raisins, cherries or apricots
Chopped candy like toffee, peppermint, or butterscotch chips
Coconut flakes
Crumbled bacon or bourbon (for adults!)

The possibilities are endless. Let your imagination run wild!

No matter which variation you try, these easy homemade Ghirardelli chocolate chip cookies will be your new go-to treat. You’ll never buy storebought again after one bite of these buttery, chocolatey cookies fresh from the oven. Enjoy!

Frequently Asked Questions

What can I substitute for Ghirardelli chocolate chips?

You can use high-quality semisweet, bittersweet, or milk chocolate chips instead of Ghirardelli. Brands like Guittard, Valrhona, or Callebaut will also make delicious cookies.

Can I freeze the shaped cookie dough balls?

Absolutely! Scoop the dough into balls and arrange in a single layer on a baking sheet. Freeze until solid, then transfer to an airtight container or freezer bag. Bake directly from frozen, adding 1-2 extra minutes to the bake time.

How long do baked cookies last?

Cookies will stay fresh and airtight at room temperature for up to 1 week. For extended storage, freeze-baked cookies can be stored for up to 3 months. Thaw at room temp before serving.

What if my cookies spread too much or don’t spread enough?

Use chilled dough or chill scooped dough balls longer before baking for cookies that spread more. Using bread flour instead of all-purpose flour can also minimize spreading. Use room temp ingredients, and don’t overmix the dough for cookies that don’t apply enough.

Can I make this dough in a stand mixer?

Absolutely! Follow the exact instructions using the paddle attachment of a stand mixer instead of a hand mixer. Take care not to overmix once flour is added.

Conclusion

This easy homemade Ghirardelli chocolate chip cookie recipe gives you bakery-quality results from your oven. Dive into the history of cookies – best ever cookie collection and discover how with just a few simple ingredients and the right tips for achieving the perfect texture, you can enjoy irresistible chocolate chip cookies anytime. Whether you’re experimenting with fun add-ins or baking up a classic batch, these recipes will guide you to your new go-to chocolate indulgence cookie. Enjoy every bite!