Description
Enjoy these soft and chewy chocolate chip cookies made with Ghirardelli semi-sweet chocolate chips. Perfectly balanced in flavor, they are a delightful treat for any occasion, sure to satisfy your sweet tooth!
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups Ghirardelli semi-sweet chocolate chips
- 1 cup chopped nuts (optional, walnuts or pecans recommended)
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy (about 2-3 minutes).
- Add the vanilla extract and eggs to the butter-sugar mixture, beating on low speed until just combined.
- Gradually add the flour mixture to the wet ingredients in three parts, mixing on low speed until just combined after each addition.
- Fold in the Ghirardelli chocolate chips and nuts (if using) with a spatula until evenly distributed.
- (Optional) Chill the dough for at least 30 minutes in the refrigerator for better flavor and texture.
- Line two baking sheets with parchment paper.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Press a few additional chocolate chips on top of each cookie dough ball for an extra touch.
- Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown and the centers look slightly underbaked.
- Remove from the oven and let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, chill the dough before baking to enhance flavor and maintain shape.
- Store cookies in an airtight container at room temperature for up to a week or freeze for up to 3 months, layered with parchment paper to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 11 minutes