Ghirardelli' S Ultimate Chocolate Chip Cookies
photo by Chef Judith Irene
- Ready In:
4 dozen cookies
- Preheat oven to 375°.
- Stir flour with baking soda and salt, set aside.
- In large mixing bowl, cream butter with sugar, brown sugar, eggs and vanilla.
- Gradually blend dry mixture into creamed mixture.
- Stir in nuts and chocolate chips.
- Drop tablespoon of dough per cookie onto ungreased cookie sheets.
- Bake at 375° for 9-11 minutes or until golden brown.
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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.
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!
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 365F and took them out a little earlier and it was perfection.