If you love cookies with big chocolate chips, this Ghirardelli Chocolate Chip Cake recipe is for you! I added more chocolate chips to the recipe, so it’s even better than the original!
I’m generally a fan of semi-sweet chocolate in my cookies, but I love Ghirardelli milk chocolate chips. They’re larger than regular chocolate chips, so you get a generous amount of chocolate in every bite.
My family loves them too, so I have to hide the bag of chocolate chips in my cupboard or else they disappear before I can make the cookies!
I found the recipe for these cookies on Ghirardelli’s website. But when I made it as directed, I ended up with a beautiful flat cake. So I increased the amount of flour and chilled the dough a little.
Additionally, I added more chocolate chips. Perfect for chocolate lovers like me!
How to make Ghirardelli chocolate chip cookies
Preparation – Leave the butter on the counter until softened. Wet Ingredients – In a large bowl, cream the butter and sugar. Beat in eggs and vanilla. 
Dry Ingredients – Use a wooden spoon or spatula to stir in the flour, baking soda, and salt. Then add two cups of chocolate chips and nuts. 
Form – Use a cookie scoop to scoop the dough, then shape it into balls. Chill – Place in the refrigerator for 15 minutes, or place in the freezer for an hour. 
Preheat oven to 375 degrees and spray a baking sheet with cooking spray or line with parchment paper or silicone liners. Baking – Place the cooled dough balls on the prepared baking sheet at least 2 inches apart. Bake at 375 degrees for 9-11 minutes. Immediately press a few chocolate chips on top of each cookie. 
Cool – Leave the cookies on the pan for 2-3 minutes, then use a metal spoon to transfer them to wire racks.
Store leftover cookies in an airtight container for up to a week. For maximum freshness, wrap individually in plastic wrap.
You can also freeze cookies for 4-5 months. I like to store them in heavy duty freezer bags. Just make sure it’s completely cool first.
Why are Ghirardelli cookies flat?
Cookies usually become flat because they need more flour. I had this problem when I made the recipe on the bag, so I modified it by adding extra flour.
Chilling the cookie dough can also help the cookies bake nice and thick instead of thin and crunchy.
In addition, you need to make sure that the baking soda and baking powder are fresh. You can add a little water to a teaspoon of either. If it bubbles, it’s still good. If not, replace them!
Pro Tips:
For the best chocolate chip cookies, use the best ingredients! I like to use real butter for the best flavor. And of course, high-quality chocolate is a must. I like to use Ghirardelli and Hershey’s chocolate chips. I’ve never had any luck with off-the-shelf brands. Placing chocolate chips on top of the cookies right out of the oven makes them look like they came from a fancy bakery.
Differences:
You can use unsalted butter, but add another 1/2 teaspoon of salt to the dough. I used all milk chocolate chips this time, but the cookies are also great with a combination of Ghirardelli milk chocolate chips and dark chocolate or semi-sweet chocolate chips. Sprinkle a little flaky sea salt over the hot biscuits. Delicious!
Yield: 4 dozen
Ghirardelli chocolate cake recipe
Soft, chewy cookies filled with Ghirardelli chocolate chips. The perfect classic chocolate cake!
Prep time
30 minutes
Cooking 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 teaspoons vanilla 2 3/4 cups all-purpose flour (13.5 ounces) 1 teaspoon baking soda 1/2 teaspoon salt 3 cups Ghirardelli chocolate chips, divided 1 cup chopped pecans (optional)
directions
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 eggs and vanilla and mix on low speed. Add flour, baking soda, and salt to the wet ingredients. Add 2 cups chocolate chips and pecans if desired. Use a cookie scoop to divide the cookie dough into tablespoon-sized balls. Freeze the balls for 15 minutes. (Or chill the dough balls for an hour in the refrigerator.) Preheat 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 the cookies for 9-11 minutes, or until golden brown around the edges and barely set in the center. Press a few chocolate chips on top of each cookie. Allow the cookies to cool in the pan for 2-3 minutes, then transfer them to wire racks to cool completely.
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Nutrition information:
fruit:
48
Serving Size:
1
Amount per serving:
Calories: 154Total fat: 9 gramsSaturated fat: 5 gramsTrans fats: 0 gramsUnsaturated fats: 4 gramsCholesterol: 18 mgSodium: 86 mgCarbohydrates: 19 gramsFiber: 1 gramsugar: 12 gramsprotein: 2 grams
Ghirardelli Chocolate Chip Cookies are packed with chocolate chips, buttery, chewy, and absolutely delicious!
