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    You are in: Home / Recipes / Ghirardelli' S Ultimate Chocolate Chip Cookies Recipe
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    Ghirardelli' S Ultimate Chocolate Chip Cookies

    Average Rating:

     51 Total Reviews

    Showing 1-20 of 51

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    • on August 05, 2002

      I must agree with the other reviews posted...fantastic cookie. I used 1 1/4 cups of chocolate chips as that seemed like plenty. The whole bag would have been too much. Nice texture--not at all greasy like Toll House. After first batch browned a little too much on the bottom, I lowered temperature to 350°F and cooked for 10 minutes--they cooked to golden perfection without browning the bottoms too much.

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    • on November 12, 2001

      My mom made these for me the other day, and they were fabulous! I don't know where Elizabeth comes up with these exquisite recipes, but they are absolutely heavenly! Keep 'em coming!

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    • on May 27, 2002

      Yummy Yummy! These were much better than toll house. I wouldn't change a thing on this recipe. Thanks Elizabeth!

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    • on September 09, 2002

      We really loved these cookies! These are better than any I've ever baked. Thanks Elizabeth, this will be my cookie recipe from now on!

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    • on October 11, 2003

      OMG, My wife inhaled the first batch. I helped her Just a wee bit. This is the best cookie recipe I have ever baked. They just disolve in your mouth. I followed the recipe exactly, wouldn't change a thing. Have you got any more like this one Mighty Ripper. Thanks. Jim

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    • on July 02, 2003

      Thank you, thank you, thank you! My first batch ever of chocolate chip cookies... made for my husband to take on a business trip (and for me to keep some as well). They were just PERFECT -- the best chocolate chip cookies ever. Left out the nuts, and couldn't find "double chocolate chips", so used Ghirardelli's semi-sweet and they were sooo wonderful. A little crisp, slightly chewy, NOT greasy. Perfect. Thanks so much for the great recipe!!

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    • on April 20, 2010

      These were wonderful and came out so beautifully, not flat! Baked them at 375 for 10 minutes and they were perfect. I used a mix of Ghirardelli milk chocolate chips and bittersweet chocolates chips, added the pecans, to half the batch. I rolled my cookies into balls before placing on the cookie sheet and chilled the dough for an hour before using and kept it chilled in between batches. Everyone loved these cookies!My Ghirardelli recipes says in Step 3 to beat the softened butter with the sugar and brown sugar at medium speed for 4 minutes, then add vanilla and eggs, one at a time, mixing on low speed until incorporated. Then procede to Step 4. I don't know if it makes a difference or not, but I followed the recipe exactly and they came out great!

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    • on March 28, 2010

      These were fantastic; much better than Tollhouse! I don't understand the negative reviews....I followed the directions exactly and they came out well; soft to eat and not greasy at all. I've made them twice now and they were great both times! Thanks for posting! :-)

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    • on February 06, 2010

      These cookies were delicious!! They came out great! Thanks!!

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    • on August 22, 2007

      Yummy. Added 2 tablespoons of peanut butter to mine for something different.

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    • on January 14, 2006

      These are some of the best chocolate chip cookies I have ever had. Easy to make, taste great, and the texture was perfect. Makes a lot of cookies, too!

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    • on September 26, 2003

      YUMMY!!! I loved these cookies. The dark chocolate was a nice change.

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    • on September 19, 2003

      Great cookies! I also needed to lower the oven temperature to 350 degrees. These cookies are both crisp and chewy. A rare combination!

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    • on July 12, 2003

      Excellent! Terrific! Baked these last Wednesday which was a local holiday and took it to the office. Everyone was just crazy about it. Thanks for the recipe!

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    • on January 24, 2012

      This is a very sweet cookie and the slight bitterness of walnuts (toasted before adding) really adds a delicious balance. I like my cookies well browned, so 375º and the maximum cooking time is just perfect.

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    • on December 07, 2011

      I used to swear by the Nestle Tollhouse recipe but no more. I'm vegetarian and made these by substituting a little extra oil and water instead of eggs. Everyone LOVES them! Best chocolate chip cookies ever! First batch came out too stiff so I lowered temp to 365°F and took them out a little earlier and it was perfection.

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    • on November 18, 2011

      Add 2 cups of crushed pretzels instead of nuts to get the best sweet/salty taste! Best choc chip cookies I've ever had...

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    • on March 06, 2010

      Terrible - save your time and money! These have way too much butter (I was careful not to oversoften, so that's not the problem). They came out totally flat, as others have noted and taste like chocolate chips in grease dough. Would have thought a trusted (at least until now) name like this would have been good.

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    • on January 17, 2010

      H2B made these the other day and they are my new #1 favourite! Review update: no other recipe compares to this! My only change to the recipe is that I use egg whites (beaten till frothy) As an x-mas gift for my friend I made a double batch of dough and divided it into tubes that could be frozen and taken out when needed. She made a batch the other day and said hands-down the best cookies ever! FYI this recipe doubles perfectly!

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    • on January 03, 2010

      These cookies were really good, but mine (for some reason) came out puffy. They tasted really good, but looked a lil weird.

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    Nutritional Facts for Ghirardelli' S Ultimate Chocolate Chip Cookies

    Serving Size: 1 (28 g)

    Servings Per Recipe: 48

    Amount Per Serving
    % Daily Value
    Calories 115.1
     
    Calories from Fat 54
    47%
    Total Fat 6.0 g
    9%
    Saturated Fat 3.6 g
    18%
    Cholesterol 17.9 mg
    5%
    Sodium 89.0 mg
    3%
    Total Carbohydrate 15.1 g
    5%
    Dietary Fiber 0.5 g
    2%
    Sugars 10.0 g
    40%
    Protein 1.1 g
    2%
    Detailed Nutrition Values About Nutrition Info
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