The Best Ghirardelli Chocolate Chip Cookies

Ghirardelli Chocolate Chip Cookies – soft, ultra chewy, and absolutely irresistible. Nothing compares to a classic chocolate chip cookie. And this tried and true recipe is one you will find yourself making again and again!

Chewy Ghirardelli chocolate chip cookies laid out on parchment paper.

Melt-in-your-mouth, classic chewy chocolate chip cookies – made with melted butter, brown sugar, and thick Ghirardelli chocolate chips. All you need are a handful of ingredients, 1 bowl, and just 8 minutes for them to bake.

You may never meet another chocolate chip cookie after you try this recipe. Thick, soft, and so delicious!

How to Make Chocolate Chip Cookies Chewy

High moisture content does; so baking time, and temperature must be adjusted to retain moisture. Another key factor is using melted butter and brown sugar – this will lead to chewier cookies.

Chilling the Cookie Dough

This recipe calls for 30 minutes of chilling your dough – which is really all the time you need. Chilling cookie dough before baking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less cookies spread. This also results in a chewier, more flavorful chocolate chip cookie. Win-win!

Chewy chocolate chip cookie recipe laid out on parchment paper.

Important Tips For Making Ghirardelli Chocolate Chip Cookies

  • Use brown sugar – rather than splitting white and brown sugar, I use all brown sugar in this recipe. This gives a more moist, chewy texture than using half white half brown.
  • Melting your butter is the key to a soft cookie – using room temperature butter will lead to a more cake-like texture.
  • Use Ghirardelli chocolate chips for extra gooeyness – I highly recommend these chocolate chips over any other.

Faqs:

What Does Brown Sugar Do to Cookies?
Brown sugar contains molasses – The molasses adds moisture and, because it’s slightly acidic, causes the proteins in cookie dough to firm up faster, creating a chewier texture.

How To Make These Chocolate Chip Cookies Gluten Free
Simply replace 1 1/2 cups of all-purpose flour with 1 1/2 cups of Gluten Free Flour Blend or fine ground Almond Flour.

How to Freeze Chocolate Chip Cookies
If you make a bigger batch of these cookies and want to store some for later, freeze in a seal container, or ziplock bag. I actually really enjoy these cookies when they are slightly frozen.

How to Keep Cookies Chewy
To keep these cookies fresh and be extra chewy days after making, place in a sealed contain and store in the refrigerator.

Chewy chocolate chip cookies laid out on parchment paper.

Other cookie recipes you may enjoy:
5 Ingredient Flourless Peanut Butter Cookies
Incredible Healthy Chocolate Chip Cookies
Healthy Peanut Butter Protein Cookies

If you try this recipe or any other recipe, I would love to hear how you enjoyed it! Review and comment below and let me know your thoughts. Also share your pictures on instagram #asimplepalate - I love seeing your recipe creations! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK.

Chewy chocolate chip cookies laid out on parchment paper.

The Best Ghirardelli Chocolate Chip Cookies

5 from 7 votes
Servings 12 cookies
Prep Time
10 mins
Cook Time
8 mins
Cooling Time
10 mins
Total Time
18 mins

Gooey, ultra chewy chocolate chip cookies. A tried and true recipe that is always a crowd-pleaser!

Course: Dessert
Cuisine: American
Keyword: chewy cookie, chocolate chip cookie recipe
Calories: 250 kcal

Ingredients

Instructions

  1. Preheat oven to 350F.

  2. Combine flour, baking soda and salt in a bowl. Mix and set aside.

  3. In electric mixer add sugars, vanilla and melted butter. Beat until a smooth texture/fully combined. Add egg at last minute and on low speed gently mix into wet ingredients.

  4. Add half of your flour mixture to your wet ingredients and mix until almost combined, repeat with the rest of the flour until all the way combined. Mix chocolate chips in last. Cover bowl and chill dough in fridge for 30 minutes.

  5. Line a sheet pan with parchment paper or use a greased sheet pan. Form dough into round shapes using hands, space cookies 2-3 inches apart.   Bake cookies for 8 minutes.

  6. Do not over bake cookies: Cookies will appear slightly underdone but that’s what you want. Let cool for 10 minutes then enjoy!

Recipe Video

Recipe Notes

Tips 

  • Use brown sugar - rather than splitting white and brown sugar, I use all brown sugar in this recipe. This gives a more moist, chewy texture than using half white half brown.
  • Melt your butter for a chewier texture. Room temperature butter will lead to a more cake-like texture.
  • Use Ghirardelli chocolate chips for extra gooeyness - I highly recommend these chocolate chips over any other. 

 

Nutrition Facts
The Best Ghirardelli Chocolate Chip Cookies
Amount Per Serving
Calories 250
* Percent Daily Values are based on a 2000 calorie diet.
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About The Author

Bethany Kramer is a home cook, recipe developer, and dog mom. She found a deep love for food and nutrition after learning to cook from her mom at eight years old. Since then she’s been developing and sharing recipes from her own kitchen that are bold in flavor and nourishing to the body!
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