Ghirardelli Chocolate Cookie Recipe
The Ghirardelli Chocolate Cookie Recipe delivers rich, decadent cookies with an irresistible depth of flavor. Made with Ghirardelli’s premium chocolate, these cookies are both chewy and loaded with melty chocolate chunks. With simple ingredients and easy steps, this recipe is a must-try for any chocolate lover craving perfection.
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.