Ghirardelli Chocolate Chip Cookies Recipe
I admit, chocolate chip cookies are my all-time favorite cookies in the world and I could seriously eat them every day! When it comes to cookies, I like mine soft, chewy and filled with chocolate goodness!
I make a batch of homemade chocolate chip cookies every month and I try to vary the recipe, so that we don’t get bored with them. Sometimes I switch up the flavor of the chocolates, add in some peanut butter into the batter, toss in some chopped nuts, etc.
Last week I used the Ghirardelli recipe that you can find on the back of the bag of packaged semi-sweet chocolate chips. They’re one of my favorite brands! The recipe will make approximately 4 dozen cookies.
- 2 1/2 cups unsifted flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 tsp. vanilla extract
- 2 medium eggs
- 2 cups Ghirardelli Semi-Sweet Chocolate Chips
- 1 cup chopped nuts (optional)
- Preheat oven to 375 degrees F.
- In a large mixing bowl, stir together the flour with the baking soda and salt; set aside.
- Beat softened butter with the granulated sugar and brown sugar at medium speed until creamy. Add vanilla extract and eggs, one at a time, mixing on low speed until combined.
- Gradually blend dry mixture into the creamed mixture. Stir in the chocolate chips and nuts (if desired). Drop by tablespoon onto ungreased cookie sheet. Bake in a preheated oven for 9 to 11 minutes or until done. Remove and let cool on a wire rack. Store cookies in an airtight storage container.
So, when it comes to homemade chocolate chip cookies, do you like using semi-sweet or dark chocolate chips? How often do you make cookies from scratch?
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