Ghirardelli Chocolate Chip Cookies

We all need chocolate chip cookies in our life. This is a basic chocolate chip cookie recipe that can be used with any brand of chocolate chips. I found it on the back of the Ghirardelli chocolate chip bag and decided to give it a try. One thing I do recommend is to blend the mixture, before pouring in the chips, for a few minutes to make the cookie a bit thinner. The first time I made them, I didn’t do that and the cookie was more cake like.


2 1/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 cup (2 sticks) unsalted butter, softened (I used salted butter and they were still delicious)

3/4 cup sugar

3/4 cup brown sugar, packed

2 tsp vanilla extract

2 eggs

2 cups (12 oz) chocolate chips


Preheat oven to 375 F.

Stir flour with baking soda and salt, set aside.

Beat butter with sugars and add vanilla and eggs.

Continue to beat the mixture for a few minutes.

Blend dry ingredients with sugar mixture.

Stir in chocolate chips.

Drop by tablespoon on uncreased baking sheet (I like to use parchment paper to prevent sticking).

Bake for 9-11 minutes.

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