Ghirardelli Milk Chocolate Chip Cookies

Ghirardelli Milk Chocolate Chip Cookies

Ghirardelli(R) 0

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

Ingredients {{adjustedServings}} servings 132 cals

Serving size has been adjusted!

Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 132 kcal
  • 7%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 15.9g
  • 5%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 86 mg
  • 3%

Based on a 2,000 calorie diet

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  1. Preheat the oven to 375 degrees F. Stir together the flour, baking soda, and salt; set aside.
  2. 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.
  3. 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.
  4. 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.
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  • Variation:
  • Substitute Ghirardelli Semi-Sweet or 60% Cacao Bittersweet Chocolate Chips for the Milk Chocolate Chips
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Reviews 17

  1. 22 Ratings


As I looked over this recipe I noticed that while it looked like a fairly standard chocolate chip recipe on its surface, it had less flour than most. Even tho’ I was somewhat concerned that this would impact the texture and thickness in a negative way (i.e. greasy and flat) I decided to take a chance on it. I mixed up the dough as directed and refrigerated it for an hour or so until it became somewhat firm. And just to substantiate my initial concern, they did turn out greasy and flat. Or maybe I should say, “very buttery and not as thick as I would like.” Remembering sooo many years ago when I tried the original Nestle Toll House Chocolate Chip Cookie recipe and disliked it for the same reasons (greasy and flat), curiosity got to me and I looked up that recipe and…sure enough, except for an additional teaspoon of vanilla, this Ghiradelli recipe is the exact same recipe! No wonder I disliked these cookies so much! It’s the cookie I’ve ALWAYS disliked. In fairness I should add, however, that the Nestle Toll House recipe is a classic that has stood the test of time, perhaps because the flavor can’t be beat. And that there are plenty of people who LIKE their chocolate chip cookies greasy and flat, er, I mean, very buttery and thin. So, bottom line: for those who do not like the kind of cookie I’ve described, either try adding another ½ cup of flour or moving on to a different recipe. If, on the other hand, you love the Nestle Toll House recipe, you’ll love this one too.


Watch OUT! I have been baking with my Mum and Granny since I was 5 years old and never have I messed up a chocolate chip cookie as badly as this! When I opened the oven my jaw dropped... they were as flat as pancakes, totally greasy, and when they cooled they were crispy like peanut brittle. My baking ego was completely destroyed! But I fixed it :) I mixed in 1/3 cup flour and 1/2 cup rolled oats to the remaining batter and refrigerated it. Came out perfect. I expected that a recipe off the back of a package of chocolate chips would be fool-proof... I'll know better for next time. There are much better recipes out there - tastier, more interesting, and healthier.

Mindy Fulton

I really loved these. I understand it's a *standard* cookie, I felt it held up to what chocolate chip cookies should be. I mixed a day ahead, and did include pecans. I used a cookie scoop the day of, and thru baking, they held their shape pretty well. I will definitely do these again.