Ghirardelli Milk Chocolate Chip Cookies

Ghirardelli Milk Chocolate Chip Cookies

17

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

Ingredients

servings 132 cals
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Original recipe yields 48 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Directions

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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.

Footnotes

  • 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

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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 thi...

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 w...

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...

I only keep salted butter on hand so I used that and eliminated the extra salt. I made no other changes, other than using organic ingredients where I could. I did chill the dough for an hour or ...

These are my favorite choc. chip cookies but I did make a couple of changes. I always use 1/2 cup butter and 1/2 cup of shortening. I also add a little extra flour to the dough. I have also play...

I read the other reviews after I made the recipe & these cookies came out plump & tasty. I didn't refrigerate the dough but I did mix the sugar/butter combo until really light & fluffy with my m...

Boo Hiss. Cookies turned out flat and gushy. We had to eat them with a spoon over ice cream. Disappointing.

While I definitely prefer using semi-sweet chocolate chips, the milk chocolate ones were decent in a cookie. Also, my rule with many cookie recipes that have a higher butter to flour ratio is: ...

These are a great cookie overall. I often use milk chocolate chips in my cookies and I recently bought Ghiradelli chocolate chips so I decided to give these a try. The only change I made was to ...