Name: Ghirardelli Chocolate Chip Cookie Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1 cup salted butter, softened to room temperature; 3/4 cup sugar; 3/4 cup light brown sugar; 2 large eggs; 2 tsp vanilla extract; 2 3/4 cups all purpose flour (13.5 oz); 1 tsp baking soda; 1/2 tsp salt; 3 cups Ghirardelli chocolate chips, divided; 1 cup chopped pecans (optional)

Jump to Recipe

If you love cookies with big chocolate chips, this Ghirardelli chocolate chip cookie recipe is for you! I’ve added extra chocolate chips to the recipe, so they are even better than the original!

overhead shot of ghirardelli chocolate chip cookies

I’m generally a fan of semi-sweet chocolate in my cookies, but I love the Ghirardelli milk chocolate chips. They are larger than regular chocolate chips, so you get a big punch of chocolate in every bite.

My family loves them too, so I have to hide the bag of chocolate chips in my closet or they disappear before I can get the cookies made!

I found the recipe for these cookies on the Ghirardelli website. But when I made them as directed, I ended up with a pretty flat cookie. So I upped the amount of flour and chilled the dough for a bit.

In addition, I added even more chocolate chips. Perfection for chocolate lovers like me!

cookies with a bag of ghirardelli chocolate chips in the background

How to Make Ghirardelli Chocolate Chip Cookies

PREP – Let the butter sit on the counter until it is soft.
WET INGREDIENTS – In a large bowl, cream the butter and sugars. Beat in the eggs and vanilla.
DRY INGREDIENTS – Use a wooden spoon or spatula to stir in the flour, soda, and salt. Then fold in two cups of the chocolate chips and the nuts.
FORM – Use a cookie scoop to scoop dough, then roll into balls.
CHILL – Place in the freezer for 15 minutes, or chill for an hour.
Preheat oven to 375° and spray baking sheets with cooking spray or line with parchment paper or silicone liners.
BAKE – Place chilled dough balls on prepared sheet pan at least 2 inches apart. Bake at 375 degrees for 9-11 minutes. Immediately press a few chocolate chip on top of each cookie.
COOL – Let cookies sit on the pan for 2-3 minutes, then use a metal spatula to transfer to wire racks.

Store leftover cookies in an airtight container for up to a week. For maximum freshness, wrap them individually in plastic wrap.

You can also freeze the cookies for 4-5 months. I like to store them in heavy-duty freezer bags. Just make sure they are completely cool first.

Why are my Ghirardelli cookies flat?

Usually, cookies turn out flat because they need more flour. I had this problem when I made the recipe that comes on the bag, so I adapted it by adding additional flour.

Chilling the cookie dough can also help cookies bake up nice and thick instead of thin and crispy.

In addition, you need to make sure your baking soda and baking powder are fresh. You can add a bit of water to a teaspoon of either. If it bubbles, they are still good. If not, replace them!

PRO TIPS:

For the best chocolate chip cookies, use the best ingredients! I like using real butter for best flavor. And of course, high-quality chocolate is a must. I love using both Ghirardelli and Hershey’s chocolate chips. I’ve never had great luck with off-brands.
Pressing chocolate chips on top of the cookies as soon as they come out of the oven makes them look like they came from a fancy bakery.

VARIATIONS:

You can use unsalted butter, but add another 1/2 teaspoon salt to the dough.
I used all milk chocolate chips this time, but the cookies are also great with a mix of Ghirardelli milk chocolate chips and dark chocolate or semi-sweet chocolate chips.
Sprinkle a bit of flaky sea salt on top of the hot cookies. Delish!

chocolate chip cookie with ghirardelli milk chocolate chips

MORE COOKIE RECIPES:

Yield: 4 dozen

Ghirardelli Chocolate Chip Cookie Recipe

Soft chewy, buttery cookies loaded with Ghirardelli chocolate chips. A perfect classic chocolate chip cookie!

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Ingredients

1 cup salted butter, softened to room temperature
3/4 cup sugar
3/4 cup light brown sugar
2 large eggs
2 tsp vanilla extract
2 3/4 cups all purpose flour (13.5 oz)
1 tsp baking soda
1/2 tsp salt
3 cups Ghirardelli chocolate chips, divided
1 cup chopped pecans (optional)

Instructions

Beat butter, sugar, and brown sugar in a large mixing bowl at medium speed with an electric mixer until light and fluffy, 2-3 minutes. Add the eggs and vanilla and beat at low speed.
Stir flour, soda, and salt into the wet ingredients. Add 2 cups of the chocolate chips and pecans if desired.
Use a cookie scoop to portion cookie dough into tablespoon-sized dough balls.
Freeze the balls for 15 minutes. (Or chill dough balls for 1 hour in the refrigerator.)
Preheat your oven to 375 degrees. Line large baking sheets with silicone liners or spray with cooking spray.
Place dough balls at least 2 inches apart. Bake cookies for 9-11 minutes, or until golden brown around the edges and barely set in the middle. Press a few chocolate chips on top of each cookie.
Let cookies cool on the pan for 2-3 minutes, then transfer to wire racks to cool completely.

WANT TO SAVE THIS RECIPE?

Just enter your email and get it sent right to your inbox! Plus you’ll get new recipes from me every week!

Ghirardelli Chocolate Chip Cookie Recipe