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Mimi’s Ultimate Chocolate Chip Cookies

Mimi's homemade chocolate chip cookies with Ghirardelli 70% cacao chips on a Juliska plate
Prep Time 15 mins
Cook Time 10 mins
Rest Time 30 mins
Total Time 55 mins
Difficulty: Beginner
Cooking Temp: 350  F
Servings: 48
Description

Thick, chewy, and loaded with Ghirardelli 70% cacao double chocolate chips. The secret is chilling the dough and baking low and slow.

Ingredients
  • 2.5 cups all-purpose flour, spooned and leveled
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • 1 cup unsalted butter, softened to room temperature
  • 0.75 cup granulated sugar
  • 0.75 cup packed light brown sugar
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 1 bag Ghirardelli Double Chocolate Chips, 70% cacao (11oz)
Instructions
  1. 1
    Mix dry ingredientsIn a medium bowl, whisk together the flour, baking soda, and sea salt. Set aside.
  2. 2
    Cream butter and sugarsIn a large stand mixer, beat the softened butter with both sugars on medium-high speed until light and fluffy — about 2 to 3 minutes.
  3. 3
    Add eggs and vanillaAdd the eggs one at a time beating well after each. Add vanilla and beat until blended.
  4. 4
    Add flour mixtureTurn mixer to low and gradually blend the flour mixture into the butter mixture until just combined. Do not overmix.
  5. 5
    Fold in chocolate chipsStir in the entire bag of Ghirardelli chocolate chips by hand or beat on high for 5 seconds.
  6. 6
    Chill the doughPlace dough in the freezer for 20 to 30 minutes until cold. Do not skip this step.
  7. 7
    Preheat ovenPreheat oven to 350°F. Line baking sheets with parchment paper or Silpat.
  8. 8
    Scoop and bakeUsing a medium cookie scoop (#40), drop dough onto prepared baking sheets 2 inches apart. Do not flatten.
  9. 9
    Rest timeBake one sheet at a time for 10 to 13 minutes until edges are golden but centers look slightly underdone.
  10. 10
    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.

Keywords: chocolate chip cookies, Ghirardelli, family recipe, chewy cookies, high altitude baking
Read it online: https://thehomemakersdaughter.com/recipe/mimis-ultimate-chocolate-chip-cookies/