Ghirardelli Milk Chocolate Chip Cookies Recipes

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GHIRARDELLI® CLASSIC CHOCOLATE CHIP COOKIES



Ghirardelli® Classic Chocolate Chip Cookies image

The classic chocolate chip cookie just got better! This indulgent cookie made with Ghirardelli's® Bittersweet 60% Cacao Baking Chips is delicious with every cookie bite!

Provided by Ghirardelli

Categories     Trusted Brands: Recipes and Tips     Ghirardelli®

Time 30m

Yield 36

Number Of Ingredients 10

1 cup butter, softened
¾ cup granulated sugar
¾ cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour, unsifted
1 teaspoon baking soda
1/2 teaspoon salt
1 cup walnuts or pecans, chopped (optional)
2 cups Ghirardelli® Bittersweet 60% Cacao Baking Chips

Steps:

  • Heat oven to 375 degrees F.
  • Stir flour with baking soda and salt; set aside.
  • In a large mixing bowl, beat butter with both sugars at medium speed until creamy and lightened in color.
  • Add eggs and vanilla, one at a time. Mix on low speed until incorporated.
  • Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips.
  • Drop by tablespoonfuls onto ungreased cookie sheets.
  • Bake for 9 to 11 minutes or until chocolate chip cookies are golden brown.

MILK CHOCOLATE CHIP COOKIES (GHIRARDELLI)



Milk Chocolate Chip Cookies (Ghirardelli) image

Ghirardelli is not my favorite but these cookies are quite delicious and easy to make. Found the recipe on another site and when I bought the chocolate chips it was on the bag ha ha. Very easy recipe but I am still on the look out for the ultimate chocolate chip cookie. Enjoy!

Provided by theluckchain

Categories     Dessert

Time 26m

Yield 4 Dozen, 24 serving(s)

Number Of Ingredients 10

2 1/4 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 teaspoons vanilla extract
2 eggs
2 cups ghirardelli milk chocolate chips
1 cup chopped walnuts (optional) or 1 cup pecans (optional)

Steps:

  • Preheat oven 375 degrees F.
  • Stir Flour with baking soda and salt, set aside.
  • Beat butter with sugar and brown sugar at medium speed until creamy and lightened in color (about 4 minutes).
  • 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 tablespoon onto ungreased cookie sheets.
  • Bake for 9 - 11 minutes or until golden brown.

Nutrition Facts : Calories 180.3, Fat 8.9, SaturatedFat 5.3, Cholesterol 38.5, Sodium 166, Carbohydrate 23.4, Fiber 0.4, Sugar 14.2, Protein 2

GHIRARDELLI CRISPY CRUNCHY CHOCOLATE CHIP COOKIES



Ghirardelli Crispy Crunchy Chocolate Chip Cookies image

For those who love their cookies crispy, these large, thin cookies--loaded with chocolate and pecans--bake up dark golden brown for extra crunchy goodness.

Provided by Ghirardelli

Yield 16

Number Of Ingredients 12

1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips or Ghirardelli Semi-Sweet Chocolate Chips
1 ⅓ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
10 tablespoons unsalted butter, melted and cooled
⅓ cup lightly packed light brown sugar
¼ cup granulated sugar
2 tablespoons light corn syrup, plus
2 teaspoons light corn syrup
2 tablespoons milk
1 teaspoon vanilla extract
¾ cup chopped pecans or walnuts, or more to taste

Steps:

  • Position racks in the upper and lower thirds of the oven. Preheat the oven to 325 degrees. Line two large baking sheets with foil, dull side up.
  • Mix the flour, baking soda, and salt together thoroughly. Set aside.
  • In a large bowl, combine the butter, both sugars, corn syrup, milk, and vanilla. Mix until smooth. Stir in the flour mixture. Stir in the nuts and chocolate chips. The dough will be very soft.
  • Divide the dough in half. Divide one half of the dough into 10 equal pieces (each a scant 1/4 cup). Place 5 pieces of dough least 3 inches apart on each lined baking sheet. Use your fingers covered with a piece of plastic wrap to flatten each scoop until it is 3 inches in diameter. (Cookies will spread even more as they bake).
  • Bake the two sheets for 8 minutes. Rotate the sheets from the top rack to the bottom and from front to back. Bake for 7-10 more minutes, watching closely, until the cookies are evenly dark golden brown all over. (Pale cookies will not be crispy). Let cool on pan for 5 minutes. Slide the foil with cookies onto racks. When the baking sheets are cool, repeat with the remaining dough. Cool cookies completely before stacking or storing. Cookies keep, in an airtight container for at least 5 days.

Nutrition Facts : Calories 232.1 calories, Carbohydrate 24.5 g, Cholesterol 19.2 mg, Fat 15.1 g, Fiber 1.5 g, Protein 2.4 g, SaturatedFat 7.3 g, Sodium 117.4 mg, Sugar 12.9 g

GHIRARDELLI MILK CHOCOLATE CHIP COOKIES



Ghirardelli Milk Chocolate Chip Cookies image

Make ordinary Chocolate Chip cookies extraordinary by using Ghirardelli Chocolate Chips -- your choice of Milk, Semi-Sweet or 60% Cacao Bittersweet Chocolate Chips.

Provided by Ghirardelli

Yield 48

Number Of Ingredients 10

2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, at room temperature
¾ cup granulated white sugar
¾ cup firmly packed light or dark brown sugar
2 teaspoons pure vanilla extract
2 large eggs large eggs
2 cups Ghirardelli Milk Chocolate Chips
1 cup chopped walnuts or pecans

Steps:

  • Preheat the oven to 375 degrees F. Stir together the flour, baking soda, and salt; set aside.
  • In a large bowl, beat the butter with the white and brown sugars using an electric mixer at medium speed until the mixture is creamy and lightened in color, about 4 minutes. Add the vanilla and eggs, one at a time, mixing on low speed until incorporated.
  • Gradually blend the flour mixture into the creamed mixture. Stir in the chocolate chips and nuts. Drop by the tablespoonful onto ungreased cookie sheets about 2 inches apart.
  • Bake for 9 to 11 minutes, until the cookies are golden brown. Transfer the cookies to wire racks to cool. Store in airtight container at room temperature for up to one week.

Nutrition Facts : Calories 131.5 calories, Carbohydrate 15.9 g, Cholesterol 17.9 mg, Fat 7.3 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 3.8 g, Sodium 86.3 mg, Sugar 11.1 g

GHIRARDELLI MILK CHOCOLATE SHORTBREAD COOKIES



Ghirardelli Milk Chocolate Shortbread Cookies image

Have you ever purchased this cookie mix?! These cookies are delicious. I was curious on how to make them from scratch and I got this one from my bf's mom.

Provided by Kitty Kat Cook

Categories     Drop Cookies

Time 23m

Yield 40-45 cookies, 12 serving(s)

Number Of Ingredients 7

2 cups unsalted butter, softened
1 cup powdered sugar
1/2 cup cornstarch
3 cups flour
1 teaspoon vanilla extract
semisweet chocolate chunks (or drops) or milk chocolate pieces (or drops)
1/2 teaspoon salt

Steps:

  • Preheat oven to 350°F Line 2-3 cookie sheets with parchment.
  • Cream butter and vanilla with mixer. In a separate bowl, sift together powdered sugar, cornstarch, flour and salt. Gradually add dry ingredients to butter, beating constantly on high until the batter is the consistency of whipped butter (about 5 minutes).
  • Drop dough by heaping teaspoons onto prepared cookie sheets. Bake for about 15 minutes, or until cookies begin to turn golden on edges.
  • Immediately after removing cookies from oven, press one chocolate piece into the center of each cookie. Cool completely.
  • Enjoy with milk!

Nutrition Facts : Calories 445.2, Fat 31, SaturatedFat 19.5, Cholesterol 81.3, Sodium 102.4, Carbohydrate 38.8, Fiber 0.9, Sugar 9.9, Protein 3.6

GHIRARDELLI CHOCOLATE-PEANUT BUTTER THUMBPRINT COOKIES



Ghirardelli Chocolate-Peanut Butter Thumbprint Cookies image

Peanut butter and chocolate meet here with the elevated--but easy!--upgrade of a rich, chocolaty ganache center. Soft on the inside and slightly crisp on the outside, this delicious treat creates a melt-in-your-mouth experience that's perfect for a cookie swap, teachers' gifts, or to treat your neighbors. Or keep all to yourself and serve with vanilla ice cream.

Provided by Ghirardelli

Categories     Trusted Brands: Recipes and Tips     Ghirardelli®

Time 3h35m

Yield 108

Number Of Ingredients 14

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
1 cup creamy peanut butter
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon kosher salt
1 (12 ounce) bag Ghirardelli Semi-Sweet Chocolate Baking Chips
¼ cup heavy cream
2 tablespoons salted butter
1 (11 ounce) package Ghirardelli Grand Semi-Sweet Chocolate Baking Chips

Steps:

  • Prepare the Cookies: Beat butter, granulated sugar, brown sugar, and peanut butter with a heavy-duty stand mixer fitted with paddle attachment on medium speed until smooth, 1 to 2 minutes. Add eggs, one at a time, beating just until incorporated after each addition. Beat in vanilla.
  • Whisk together flour, baking soda, baking powder, and salt in a medium bowl; gradually add to butter mixture, beating on low speed just until blended and smooth. Cover and chill 1 hour.
  • Preheat the oven to 350 degrees F.
  • Scoop dough into balls using a 1-inch cookie scoop (about 1/2 tablespoon); place 2 inches apart on parchment paper-lined baking sheets. Press your thumb or the end of a wooden spoon into center of each ball, forming an indentation. Keep unused dough chilled while baking cookies.
  • Bake, in batches, in preheated oven until lightly browned, 10 to 11 minutes. Cool on baking sheets 5 minutes; transfer to wire racks. Lightly press your thumb into indentations again while cookies are warm to reinforce shape. Cool completely, about 30 minutes.
  • Prepare the Filling: Place first bag of Ghirardelli Semi-Sweet Chocolate Baking Chips, heavy cream, and butter in a medium-size microwaveable bowl, and microwave on medium (50% power) until melted and smooth, 1 1/2 to 2 minutes, stirring every 30 seconds. Let stand 15 minutes.
  • Transfer filling to a piping bag or a heavy-duty zip-top bag with 1/2 inch snipped from 1 corner.
  • Pipe filling into indentation in each cookie, about 1 teaspoon per cookie. Press 3 Ghirardelli Grand Semi-Sweet Chocolate Chips onto the filling of each cookie. Let stand until chocolate filling is firm, about 1 hour.

Nutrition Facts : Calories 90.5 calories, Carbohydrate 11.1 g, Cholesterol 9.3 mg, Fat 5.2 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 2.6 g, Sodium 37.7 mg, Sugar 5.8 g

GHIRARDELLI FLOURLESS FUDGY CHOCOLATE CHIP COOKIES



Ghirardelli Flourless Fudgy Chocolate Chip Cookies image

Chocolate-forward with a nice crunch from pecans, these cookies boast two types of chocolate with a delightfully crisp outside and a rich, fudgy interior. Pro tip: Make sure to whisk the egg whites until they are very foamy--this gives the cookies the 'lift' they need.

Provided by Ghirardelli

Categories     Trusted Brands: Recipes and Tips     Ghirardelli®

Time 1h10m

Yield 20

Number Of Ingredients 8

1 cup finely chopped pecans
Cooking spray
3 cups powdered sugar
⅔ cup Ghirardelli Premium Baking Cocoa
¼ teaspoon table salt
3 large egg whites, at room temperature
2 teaspoons vanilla extract
1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips

Steps:

  • Preheat the oven to 350 degrees F.
  • Place pecans in a single layer on a baking sheet, and bake in preheated oven until toasted and fragrant, 6 to 8 minutes, stirring halfway through. Let cool completely, about 20 minutes.
  • Line 2 large baking sheets with parchment paper; lightly coat parchment with cooking spray.
  • Sift together powdered sugar, Ghirardelli Premium Baking Cocoa, and salt in a large bowl. Whisk egg whites in a separate bowl until frothy, about 1 1/2 minutes. Stir egg whites and vanilla into powdered sugar mixture. Batter will be very thick. Stir in Ghirardelli Bittersweet Chocolate Chips and toasted pecans until well combined.
  • Using a 1 1/2-inch cookie scoop (about 2 tablespoons), scoop dough, and place 3 inches apart on prepared baking sheets.
  • Bake in preheated oven until tops are shiny and cracked, 8 to 10 minutes. Cool on baking sheet 5 minutes; transfer to wire racks and cool completely, about 15 minutes.

Nutrition Facts : Calories 170.8 calories, Carbohydrate 25.9 g, Fat 8.5 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 2.9 g, Sodium 37.7 mg, Sugar 22 g

GHIRARDELLI CHOCOLATE CHIP COOKIES



Ghirardelli Chocolate Chip Cookies image

This is the recipe right off the bag. I like this recipe better than Toll House recipe because the mix seems less sugary tasting so the flavor of the chips stands out.

Provided by MarylandMomof3

Categories     Drop Cookies

Time 24m

Yield 48 cookies

Number Of Ingredients 10

2 1/4 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar, packed
2 teaspoons vanilla
2 large eggs
1 (11 1/2 ounce) bag Ghirardelli semi-sweet chocolate chips
1 cup walnuts (optional)

Steps:

  • Preheat oven to 375°.
  • Stir flour with baking soda and salt, set aside.
  • In a large bowl, beat butter with sugars at medium speed until creamy and lightened in color (about 4 minutes).
  • Add vanilla and eggs, one at a time, mix on low speed until incorporated.
  • Gradually blend dry mixture into creamed mixture.
  • Stir in nuts and chocolate chips.
  • Drop by tablespoon onto ungreased baking sheets.
  • Bake for 9-11 miutes or until golden.
  • Makes about 4 dozen cookies.

DOWNTOWN DISNEY GHIRARDELLI CHOCOLATE CHIP COOKIES



Downtown Disney Ghirardelli Chocolate Chip Cookies image

Make and share this Downtown Disney Ghirardelli Chocolate Chip Cookies recipe from Food.com.

Provided by dustcatcher

Categories     Drop Cookies

Time 10m

Yield 4 dozen

Number Of Ingredients 10

2 1/4 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 large eggs
2 teaspoons vanilla
1 cup chopped walnuts
11 ounces Ghirardelli double chocolate chips

Steps:

  • Preheat oven to 375°F.
  • Stir flour with baking soda and salt; set aside.
  • In large mixer bowl, cream butter with sugar, brown sugar, eggs and vanilla. Gradually blend dry mixture into creamed mixture. Stir in nuts and Double Chocolate Chips.
  • Drop tablespoon of dough per cookie onto ungreased cookie sheets.
  • Bake at 375°F for 9-11 minutes or until golden brown.

Nutrition Facts : Calories 1571, Fat 91.7, SaturatedFat 45.7, Cholesterol 227.8, Sodium 994, Carbohydrate 185, Fiber 8.5, Sugar 121.1, Protein 18.6

GHIRARDELLI CHOCOLATE CHIP COOKIES RECIPE



Ghirardelli Chocolate Chip Cookies Recipe image

Delectable Chocolate Chip cookies just like you'd find at Ghirardelli Square

Provided by Contributor

Categories     Dessert

Time 21m

Number Of Ingredients 10

2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup butter (softened)
⅔ cup granulated sugar
⅔ cup brown sugar
2 teaspoons vanilla extract
2 eggs (large)
12 ounces Ghirardelli Square chocolate chips

Steps:

  • Preheat oven to 375 degrees.
  • Combine flour, baking soda, baking powder, and salt in a small bowl; set aside.
  • Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
  • Add eggs one at a time, beating well after each addition.
  • Gradually beat in flour mixture. Stir in chocolate chips.
  • Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown.
  • Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Nutrition Facts : Calories 166 kcal, Carbohydrate 22 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 34 mg, Sodium 226 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

GHIRARDELLI CHOCOLATE CHIP COOKIE BAR



Ghirardelli Chocolate Chip Cookie Bar image

Every Wednesday The Montreal Gazette posts recipes according to the theme of the week or recipe requests that readers ask for. This is a recipe request, and it is from American chocolate company, Ghiradelli. I have made and ate this recipe and is decidedly very good.

Provided by Studentchef

Categories     Bar Cookie

Time 40m

Yield 16 bars

Number Of Ingredients 9

1 cup butter, softened
1 1/2 cups brown sugar, packed
2 teaspoons vanilla
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
semi-sweet chocolate chips (2 cups)
1 cup pecans (optional) or 1 cup walnuts, coarsely chopped (optional)

Steps:

  • Preheat oven to 325 degrees F.
  • In a large bowl, beat butter with brown sugar and vanilla at medium speed until light and fluffy.
  • Add eggs, one at a time, mixing on low speed until combined.
  • In a small bowl combine flour, baking powder, and salt; gradually add to egg mixtuer while mixing on low speed.
  • Fold in chocolate chips and nuts, if using.
  • Spread batter evenly in an ungreased 13x9 inch (3.5L) pan. Bake for 25 to 30 minutes or until a wooden pick inserted in centre comes out clean.
  • Cool completely in pan on wire rack. Remove from pan and cut into squares.

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