Mimi’s Ultimate Chocolate Chip Cookies
Description
Thick, chewy, and loaded with Ghirardelli 70% cacao double chocolate chips. The secret is chilling the dough and baking low and slow.
Ingredients
Instructions
-
Mix dry ingredients
In a medium bowl, whisk together the flour, baking soda, and sea salt. Set aside. -
Cream butter and sugars
In a large stand mixer, beat the softened butter with both sugars on medium-high speed until light and fluffy — about 2 to 3 minutes. -
Add eggs and vanilla
Add the eggs one at a time beating well after each. Add vanilla and beat until blended. -
Add flour mixture
Turn mixer to low and gradually blend the flour mixture into the butter mixture until just combined. Do not overmix. -
Fold in chocolate chips
Stir in the entire bag of Ghirardelli chocolate chips by hand or beat on high for 5 seconds. -
Chill the dough
Place dough in the freezer for 20 to 30 minutes until cold. Do not skip this step. -
Preheat oven
Preheat oven to 350°F. Line baking sheets with parchment paper or Silpat. -
Scoop and bake
Using a medium cookie scoop (#40), drop dough onto prepared baking sheets 2 inches apart. Do not flatten. -
Rest time
Bake one sheet at a time for 10 to 13 minutes until edges are golden but centers look slightly underdone.
-
Cool and serve
Cool on baking sheet 2 minutes then transfer to wire rack. Serve warm.
Note
Always use Ghirardelli Double Chocolate Chips 70% cacao — this is the secret ingredient that makes these unforgettable.
Chilling the dough is non-negotiable for thick cookies that don't spread.
Pull cookies out when centers look underdone — they finish cooking on the hot pan.
Store in a tightly covered container at room temperature for up to 3 days.
chocolate chip cookies, Ghirardelli, family recipe, chewy cookies, high altitude baking
