Indulge in the ultimate chocolate treat with this irresistible Ghirardelli Chocolate Cookie recipe. Known for its rich, velvety chocolate, Ghirardelli is the perfect choice for creating cookies that are decadently sweet and satisfyingly gooey.
This Ghirardelli Chocolate Cookie recipe combines the brand’s premium chocolate chips with simple pantry ingredients, resulting in soft, chewy cookies with a deep, luxurious flavor.
Baking for a special occasion or simply craving a delicious homemade dessert, these cookies are sure to impress.
With every bite, you’ll experience the melt-in-your-mouth goodness of high-quality chocolate, paired with the perfect balance of sweetness and texture.
Easy to make yet incredibly satisfying, these Ghirardelli Chocolate Cookie recipe are sure to become a go-to favorite in your baking repertoire.
Grab your ingredients and let the irresistible aroma fill your kitchen—your taste buds will thank you!
How To Prepare Ghirardelli Chocolate Cookie Recipe?
Recipe Details
Preparation Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Course: Dessert
Calories: 190
Cuisine: American
Yield: 24 cookies
Kitchen Utensils
- Mixing bowls
- Hand mixer or stand mixer
- Baking sheets
- Parchment paper (optional)
- Spoon or cookie scoop
- Cooling rack
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups Ghirardelli semi-sweet chocolate chips
- ½ cup Ghirardelli milk chocolate chips (optional, for added richness)
- ¼ cup Ghirardelli cocoa powder (for an extra chocolatey boost)
- 1 cup chopped Ghirardelli chocolate bars (optional, for a chunky texture)
How To Make Ghirardelli Chocolate Cookie Recipe
1. Set your oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.
2. In a medium-sized bowl, whisk together the all-purpose flour, baking soda, salt, and cocoa powder. Set this bowl aside.
3. In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy (about 2-3 minutes).
4. Beat in the eggs one at a time, followed by the vanilla extract. Mix until fully combined.
5. Gradually add the dry flour mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
6. Fold in the Ghirardelli semi-sweet chocolate chips, milk chocolate chips (if using), and chopped Ghirardelli chocolate bars (if using) using a spatula or spoon.
7. Use a spoon or cookie scoop to portion out 1 to 1 ½-inch balls of dough. Place them on the prepared baking sheets, spaced about 2 inches apart.
8. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are just set.
9. Remove the cookies from the oven and let them cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely.
How To Serve Ghirardelli Chocolate Cookie Recipe
These Ghirardelli chocolate cookies are perfect for any occasion. Serve them warm with a glass of cold milk for a classic treat, or pair them with a hot cup of coffee or tea for an indulgent afternoon snack.
They’re also great for sharing at parties, holiday gatherings, or bake sales. For a special twist, top them with a scoop of vanilla ice cream for an irresistible dessert sundae. No matter how you serve them, these cookies are sure to be a crowd-pleaser!
Tips For Perfect Ghirardelli Chocolate Cookies
- Use Room Temperature Butter: Ensure the butter is softened to room temperature for easy creaming. This helps the sugars and butter combine smoothly, resulting in a light and chewy cookie.
- Don’t Overmix the Dough: Overmixing can lead to dense cookies, so mix until just combined.
- Chill the Dough (Optional): For thicker cookies with a chewier texture, chill the dough in the fridge for 30 minutes to an hour before baking.
- Mix Chocolate Varieties: For more complexity in flavor, use a combination of dark, milk, and white Ghirardelli chocolate. The mix of chocolate will create a beautiful contrast in texture and flavor.
- Baking Time: Keep in mind that oven temperatures vary. Start checking for doneness at the 10-minute mark to ensure your cookies don’t get too crispy.
FAQs For Ghirardelli Chocolate Cookie Recipe
Can I use other brands of chocolate instead of Ghirardelli?
While Ghirardelli is known for its premium quality, you can use other high-quality chocolate brands. However, using Ghirardelli will give you a richer flavor and smoother texture, which is why it’s recommended.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that all other ingredients, such as chocolate, are gluten-free to keep the recipe fully gluten-free.
Can I freeze the cookie dough?
Absolutely! You can freeze the cookie dough balls before baking. Place them on a baking sheet to freeze individually, then transfer them to a sealed bag or container. When you’re ready to bake, bake them straight from the freezer, adding an extra 1-2 minutes to the baking time.
Why are my cookies spreading too much?
If your cookies spread too much, it could be because the dough was too warm when placed on the baking sheet. Try chilling the dough for 30 minutes before baking, which will help the cookies hold their shape.
How do I know when the cookies are done?
The cookies should be golden around the edges and slightly soft in the center. They will continue to cook as they cool on the baking sheet, so don’t worry if they look a little underdone when you take them out of the oven.
Can I use milk chocolate or white chocolate instead of semi-sweet?
Yes! You can use milk chocolate, white chocolate, or even dark chocolate for a different flavor profile. Feel free to experiment with different types of Ghirardelli chocolate to customize your cookies!
Storage
These Ghirardelli Chocolate Cookie recipe can be stored in an airtight container at room temperature for up to a week. If you want to keep them for longer, you can freeze the dough before baking.
Simply scoop the dough into balls, place them on a baking sheet, and freeze. Once frozen, transfer the dough balls to a zip-top bag for up to 3 months.
When ready to bake, just place them on the baking sheet and bake as usual (no thawing required).
Conclusion
These Ghirardelli Chocolate Cookie recipe offer the perfect balance of simplicity and indulgence, making them an ideal choice for any baking enthusiast.
The rich, velvety chocolate flavor from Ghirardelli chips elevates each bite, while the soft, chewy texture makes them impossible to resist.
Whether you’re looking to impress guests or simply treat yourself, these cookies deliver both comfort and luxury. Easy to make yet full of decadent flavor, they’re sure to become a staple in your baking collection.
So, next time you crave something sweet, treat yourself to these irresistible Ghirardelli chocolate cookies—you won’t regret it!
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Ghirardelli Chocolate Cookie Recipe
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Baking sheets
- Parchment paper (optional)
- Spoon or cookie scoop
- Cooling rack
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup 2 sticks unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups Ghirardelli semi-sweet chocolate chips
- ½ cup Ghirardelli milk chocolate chips optional, for added richness
- ¼ cup Ghirardelli cocoa powder for an extra chocolatey boost
- 1 cup chopped Ghirardelli chocolate bars optional, for a chunky texture
Instructions
- Set your oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.
- In a medium-sized bowl, whisk together the all-purpose flour, baking soda, salt, and cocoa powder. Set this bowl aside.
- In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy (about 2-3 minutes).
- Beat in the eggs one at a time, followed by the vanilla extract. Mix until fully combined.
- Gradually add the dry flour mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the Ghirardelli semi-sweet chocolate chips, milk chocolate chips (if using), and chopped Ghirardelli chocolate bars (if using) using a spatula or spoon.
- Use a spoon or cookie scoop to portion out 1 to 1 ½-inch balls of dough. Place them on the prepared baking sheets, spaced about 2 inches apart.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are just set.
- Remove the cookies from the oven and let them cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely.