Guittard Chocolate Chip Cookie Recipe
If you love the classic chocolate chip cookie, this Guittard Chocolate Chip Cookie recipe is a must-try! Using premium Guittard chocolate chips, these cookies are soft, chewy, and packed with rich, melt-in-your-mouth flavor. Perfect for any occasion, they’ll quickly become a family favorite!
Equipment
- Mixing bowls
- Electric mixer (optional)
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat (optional, for easy cleanup)
- Cookie scoop or tablespoon
- Cooling rack
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup unsalted butter softened to room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups Guittard semi-sweet chocolate chips
- 1/2 teaspoon salt optional, but recommended for better flavor balance
Instructions
Preheat Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Mix Dry Ingredients:
- In a medium-sized bowl, whisk together the flour, baking soda, and salt (if using). Set aside.
Cream Butter and Sugars:
- In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar together with an electric mixer or by hand until the mixture is smooth and creamy, about 2-3 minutes.
Add Wet Ingredients:
- Add the vanilla extract and eggs to the butter-sugar mixture. Beat until fully combined.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid over-mixing to keep the cookies tender.
Fold in Chocolate Chips:
- Stir in the Guittard semi-sweet chocolate chips with a spatula or spoon, ensuring they are evenly distributed throughout the dough.
Scoop Dough:
- Use a cookie scoop or tablespoon to drop spoonfuls of dough (about 1-1.5 inches in diameter) onto the prepared baking sheet. Leave about 2 inches of space between each cookie to allow for spreading.
Bake:
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set. For softer cookies, bake a bit less.
Cool:
- Remove from the oven and let the cookies cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
Notes
Storage: Store leftover Guittard Chocolate Chip Cookie recipe in an airtight container at room temperature for up to a week. You can also freeze the dough for up to 3 months if you want to bake them fresh later.
Overmixing Warning: Be careful not to overmix the dough once you add the dry ingredients. This can result in cookies that are tough instead of tender.
Cookie Size: You can control how chewy or crispy your cookies turn out by adjusting the size of the dough balls. Larger cookies tend to stay chewier in the middle, while smaller cookies are more crisp.