Name: Ghirardelli Chocolate Chip Cookies: The Ultimate Cookie Experience
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 1/4 cups all-purpose flour; 1 tsp baking soda; 1 tsp fine sea salt; 1 cup unsalted butter, softened; 3/4 cup dark brown sugar, packed; 3/4 cup granulated sugar; 2 large eggs; 2 tsp vanilla extract; 1 (11.5 oz) bag Ghirardelli 60% cacao chips; Flaky sea salt (optional)

How does a cookie go from good to legendary? It starts with Ghirardelli chocolate chips—those rich, melty pockets of joy—and a recipe that balances chewiness with crisp edges. These aren’t just any chocolate chip cookies; they’re the kind that disappear before the baking sheet cools.

Why This Recipe Works

Premium chocolate: Ghirardelli’s 60% cacao chips melt into pools of decadence, elevating every bite.
Brown sugar magic: A higher ratio of brown sugar to white ensures a chewy center and caramelized depth.
Resting time: Letting the dough chill for at least 30 minutes prevents overspreading and intensifies flavor.
Two-texture triumph: Baking at 375°F creates crisp edges while keeping centers soft.
Salt balance: A flaky sea salt finish cuts the sweetness like a pro.

Ingredients

2 1/4 cups all-purpose flour (spooned and leveled)
1 tsp baking soda
1 tsp fine sea salt
1 cup unsalted butter, softened (but not greasy!)
3/4 cup packed dark brown sugar
3/4 cup granulated sugar
2 large eggs, room temperature
2 tsp pure vanilla extract
1 (11.5 oz) bag Ghirardelli 60% cacao chocolate chips
Flaky sea salt for garnish (optional but life-changing)

Equipment Needed

Stand mixer or hand mixer
Large and medium mixing bowls
Whisk and rubber spatula
Baking sheets
Parchment paper or silicone mats
#20 cookie scoop (3 tbsp)

Instructions

Step 1: Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and sea salt. Don’t skip the whisking—it aerates the flour and prevents lumpy dough. If you’re feeling fancy, sift the mixture for extra insurance. Pro tip: For deeper flavor, toast the flour in a dry skillet over medium heat for 5 minutes until fragrant, then let it cool before using.

Step 2: Cream the Butter and Sugars

Using a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium-high for 3 full minutes. The mixture should look light and fluffy, almost like peanut butter. Scrape the bowl halfway through—stray butter clumps are the enemy of uniformity. Room-temperature eggs and vanilla go in next; beat for another minute until fully incorporated.

Step 3: Combine Wet and Dry Mixtures

Reduce the mixer speed to low and gradually add the dry ingredients. Mix just until no flour streaks remain—overmixing leads to tough cookies. Fold in the Ghirardelli chips with a spatula; reserve a handful to press onto dough balls before baking for bakery-worthy tops. The dough will be thick and slightly sticky.

Step 4: Chill the Dough

Cover the bowl and refrigerate for at least 30 minutes (or up to 72 hours). This hydrates the flour, firms up the butter, and prevents sad, flat cookies. For speedier chilling, roll dough into balls first—they’ll cool faster than a solid mass.

Step 5: Bake to Golden Perfection

Preheat the oven to 375°F and line baking sheets with parchment. Scoop 3-tablespoon portions of dough, spacing them 3 inches apart. Bake one sheet at a time for 10–12 minutes. The cookies are done when edges are golden but centers still look slightly underbaked. Sprinkle with flaky salt immediately after pulling them out. Let cool on the sheet for 5 minutes before transferring.

Tips and Tricks

Butter temp matters: Too soft? Cookies spread. Too cold? Dense cookies. Press your finger into the butter—it should leave an indent but not sink.
Customize your chips: Chop a few Ghirardelli bars into uneven chunks for varied chocolate distribution.
Baking sheet hack: If dough is too soft after chilling, bake a test cookie first. If it spreads, add 2 tbsp more flour to the remaining dough.
Freeze for later: Shape dough balls, freeze on a tray, then transfer to a bag. Bake straight from frozen, adding 1–2 extra minutes.
Oven quirks: Rotate the sheet at the 8-minute mark if your oven has hot spots. For even browning, use light-colored aluminum sheets.

Recipe Variations

Brown butter upgrade: Cook butter until nutty and amber, then chill until solid. Replace plain butter 1:1 for toffee-like depth.
Stuffed cookies: Sandwich a square of Ghirardelli baking chocolate inside each dough ball before baking.
Espresso twist: Add 1 tbsp instant espresso powder to the dry ingredients to amplify the chocolate flavor.
Salted caramel: Drizzle melted caramel over baked cookies and sprinkle with smoked salt.
Gluten-free: Swap flour for a 1:1 GF blend and add 1/2 tsp xanthan gum.

Frequently Asked Questions

Can I use milk chocolate chips instead?
Absolutely, but the cookies will be sweeter. Ghirardelli’s 60% cacao chips strike a perfect balance, but their milk chocolate version works if you prefer a milder taste. For best results, reduce granulated sugar to 1/2 cup to compensate.

Why do my cookies turn out cakey?
Overmeasuring flour is the usual culprit. Always spoon flour into the measuring cup and level it off—no packing! Also, check your baking soda’s freshness; expired leavening agents can create unwanted puffiness.

How do I keep cookies soft for days?
Store cooled cookies in an airtight container with a slice of bread. The bread’s moisture transfers to the cookies, keeping them chewy. Reheat in the microwave for 8 seconds to revive that fresh-from-the-oven magic.

Summary

These Ghirardelli chocolate chip cookies are a masterclass in texture and flavor—crispy edges, gooey centers, and pockets of premium chocolate. With pro tips and variations, you’ll make them your signature dessert.