Another entry in the Chocolate Chip Cookie Project, this recipe comes from the Ghirardelli Soda Fountain and Chocolate Shop in Disney Springs. This is a pretty standard recipe, very similar, in fact, to the original Tollhouse chocolate chip cookie. But to show that sometimes the classics are the best, this cookie ranked toward the top of the list with my group of testers.
The thing that would give this cookie an edge would be to use Ghirardelli baking chips. In fairness to the project, we used the same non-Ghirardelli brand for all batches. We are going to conduct another mini-challenge and do a side-by-side comparison of standard chocolate chips vs. Ghirardelli chocolate chips. Results to be posted sometime in the future.Print
This recipe is modified slightly from the original from Ghirardelli Soda Fountain and Chocolate Shop, Disney Springs
2 1/4 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs
2 teaspoon vanilla
1 cup walnuts or pecans, chopped (optional)
11 ounce bag of Ghirardelli Double Chocolate Chips
Preheat oven to 375° F.
Stir flour with baking soda and salt; set aside.
In large mixer bowl, cream butter with sugar, brown sugar, eggs and vanilla.
Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips.
Drop a tablespoon of dough per cookie onto a parchment paper lined cookie sheet. Bake at for 9 to 11 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Cuisine: American
- Serving Size: 1 cookie
- Calories: 115.8
- Sugar: 8.4 g.
- Sodium: 82.72 mg.
- Fat: 6.62 g.
- Saturated Fat: 3.23 g.
- Carbohydrates: 13.38 g.
- Fiber: 0.32 g.
- Protein: 1.28 g.
- Cholesterol: 18.84 g.
Keywords: chocolate chip, Ghirardelli