Ghirardelli Crispy Crunchy Chocolate Chip Cookies

Ghirardelli Crispy Crunchy Chocolate Chip Cookies

Ghirardelli(R) 0

"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."

Ingredients {{adjustedServings}} servings 232 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 24.5g
  • 8%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 117 mg
  • 5%

Based on a 2,000 calorie diet

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  1. 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.
  2. Mix the flour, baking soda, and salt together thoroughly. Set aside.
  3. 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.
  4. 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).
  5. 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.
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Reviews 18

  1. 21 Ratings


This cookie is ADDICTIVE! They're like Pringles once you pop you can't stop! Be prepared to gain 10 lbs because you won't be able to contain yourself. The crunchiness of this cookie is what makes it so addictive. I used Andies mint chips since I didn't have the chocolate chips. Baked up nice and tasted wonderful.


How do you get 16 cookies/servings out of this if you divide the dough in half and make 10 cookies from each? Before I make them I just need to know how many calories in each. I can't trust the nutrient info on the recipe based on each cookie if the number of cookies doesn't come out right. Later: I made them anyway and added the total calories & divided by 20 cookies. There are 190 calories in each if you make 20. I used a whole cup of chopped pecans. Works better on foil than on Silpat. If you want them thin you have to spread the dough thin when you shape them on the baking sheet. Otherwise they're still hard/crispy but thicker.


They were flat on the edges and puffier in the middle. Nothing like the picture. I added 2 tbs more flour to the rest of the batter. They came out a little too thick and had a flour taste. Guess I need to play with the flour if I want to make these again. I bake a lot! There are no eggs in this recipe, so it is good for anyone making cookies for an egg allergy child. :-) I will continue on my quest for the perfect chocolate chip cookie.