Ghirardelli Chocolate Chip Cookies


2 1/4 cups unsifted flour                                                        2 tsp. vanilla

1 tsp. baking soda                                                                    2 large eggs

1/2 tsp. salt                                                                               2 cups Ghirardelli Milk Chocolate Chips

1 cup (2 sticks) butter, softened to room temperature    1 cup chopped walnuts or pecans (optional)

3/4 cup sugar

3/4 cup brown sugar, packed


Preheat oven to 375 degrees.

Stir flour with baking soda and salt; set aside.

Beat butter with sugar and brown sugar at medium speed until creamy. Add vanilla and eggs, one at a time, mixing on low-speed until incorporated.

Gradually blend dry mixture into creamed mixture. Stir in chocolate chips and nuts (if desired). Drop by teaspoon onto ungreased cookie sheets. Bake for 9-11 minutes or until golden brown.

*This recipe is written just as it’s stated by Ghirardelli. 🙂 It’s utter deliciousness. I know, I know – it’s not an Amish recipe, but this is probably my favorite chocolate chip cookie recipe to date. I like my chocolate chip cookies more flat, rather than fluffy, so this hits the mark for me! I do put the dough in the refrigerator for at least an hour before baking, which they don’t list in the directions, but that’s just me. Also, I do not use nuts in my recipe, but that’s a personal taste preference for me – I am not a fan of nuts (or raisins) in my cookies! 🙂

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