Ghirardelli Crispy Crunchy Chocolate Chip Cookies Recipe -
Ghirardelli Crispy Crunchy Chocolate Chip Cookies Recipe

Ghirardelli Crispy Crunchy Chocolate Chip Cookies

Recipe by  

"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."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 16 4-inch cookies Change Servings


  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.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Jul 18, 2011

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.

Most Helpful Critical Review
Jul 18, 2011

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.


23 Ratings

Aug 16, 2011

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.

Feb 01, 2015

Nice cookies! I just wish there was a less buttery version of this... I might replace some butter with almond butter next time, it might be healthier ...and still crunchy hopefully!

Feb 07, 2014

These super delicious cookies came out just as described. I followed the recipe exactly besides the confusing bowl to baking sheet instructions. I simply rolled 1" balls from a spoon with gloved hands and placed them 3 in. Apart with the foil as instructed. I then smashed the balls as far and flat out as I could. They were uber crisp and so chocolatey. I ate them until my tummy said no more.

Mar 20, 2012

Followed this to the letter and they were a gloppy mess.

Feb 05, 2012

Excellent!! Actually made with no changes...seriously a must to bake.

Dec 24, 2011

Crispy and delicious but the chocolate from the Ghirardelli is almost too overwhelming. I followed the recipe almost exactly and the came out crispy and light. I had to leave them in the oven for about 4 minutes more so that they were perfecto!


Rate This Recipe

Glad you liked it! Your friends will, too:


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

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Cinnamon Chocolate Chip Cookies

See how to make chocolate chip cookies with some cinnamon snap.

Raspberry Chocolate Tassies

See how to make tasty pastry cups filled with chocolate and raspberry jam.

Mini Dark Chocolate Pudding Cakes

See how to make mini pudding cakes with luscious dark chocolate.

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States