Ghirardelli Milk Chocolate Chip Cookies Recipe - Allrecipes.com
Ghirardelli Milk Chocolate Chip Cookies Recipe

Ghirardelli Milk Chocolate Chip Cookies

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 48 cookies Change Servings
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Directions

  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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Footnotes

  • Variation:
  • Substitute Ghirardelli Semi-Sweet or 60% Cacao Bittersweet Chocolate Chips for the Milk Chocolate Chips
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Reviews More Reviews

Most Helpful Positive Review
Dec 30, 2010

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.

 
Most Helpful Critical Review
Nov 09, 2010

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.

 

20 Ratings

Nov 24, 2010

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.

 
Nov 16, 2010

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 so (I made the dough this morning while the kids ate breakfast, then set it in the fridge until I got back from taking my older boy to school.) I used fine chopped pecans. These baked up really nicely. 350* for 10 minutes was just right for me. Next time, I might use half extra dark chocolate chips when I make this recipe. I think that would be really good.

 
Jan 11, 2011

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 played around with the nuts and found slivered almonds make a great cookie! I have never had these to be flat or greasy. My husband is not a huge fan of big chunks of chocolate in his cookies, so I chop the chocolate up into very fine peces and increase the amount of nuts. Great cookie.

 
Dec 23, 2010

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 mixer then added all the other ingredients. I used the unsalted butter; but because I had no vanilla extract I substituted Frangelico liquor in its place that gives it a small hazelnut flavor. These cookies came out beautiful & tasty ... And 9 min at 350F on darked cookie sheet; 10 min on lighter cookie sheet; cookies came out delicious :)

 
Feb 07, 2011

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

 
Nov 11, 2010

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 use salted butter instead of unsalted. Two cups of Ghiradelli Milk Chocolate Chips equals the whole 11.5 ounce bag, just so you know. I was skeptical with the high baking temperature of 375 so I only baked two cookies to try it out. I found they brown too much, too fast around the sides and remain doughy in the middle. You may want to adjust your baking temperature for this recipe. I baked mine the second time after freezing my dough into balls at 325 for about 15-17 minutes and the cookie baked to a nice golden brown all over and ended up to be the perfect cookie. This recipe cal also be found on the back of the Ghiradelli Milk Chocolate Chip bag.

 

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Nutrition

  • Calories
  • 132 kcal
  • 7%
  • Carbohydrates
  • 15.9 g
  • 5%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 7.3 g
  • 11%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 86 mg
  • 3%

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

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