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Nutrition Facts
Serving Size 1 (28g) Recipe makes 48 servings
Calories 114
Calories from Fat 54		(47%)
Amount Per Serving		%DV
	Total Fat 6.0g	9%
	Saturated Fat 3.7g	18%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 18mg		6%
Sodium 82mg		3%
Potassium 46mg		1%
Total Carbohydrate 15.1g		5%
	Dietary Fiber 0.5g	2%
	Sugars 10.0g
Protein 1.2g		2%
detailed view... how is this calculated?

Ghirardelli' S Ultimate Chocolate Chip Cookies

Recipe #13661 | 21 min | 10 min prep | add private note

⁽³⁸⁾ RATE IT NOW Print Recipe

By: Elizabeth Fullerton
Nov 2, 2001

This is from the Ghirardelli website. I've made these and they are great!

SERVES 48 , 4 dozen cookies (change servings and units)

Ingredients

2 1/4 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs
2 teaspoons vanilla
1 cup chopped walnuts (optional) or chopped pecans (optional)
1 (11 ounce) bag Ghirardelli double chocolate chips

Directions

1
Preheat oven to 375°.
2
Stir flour with baking soda and salt, set aside.
3
In large mixing bowl, cream butter with sugar, brown sugar, eggs and vanilla.
4
Gradually blend dry mixture into creamed mixture.
5
Stir in nuts and chocolate chips.
6
Drop tablespoon of dough per cookie onto ungreased cookie sheets.
7
Bake at 375° for 9-11 minutes or until golden brown.

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Featured Reviews for This Recipe

From: Chef #1359150

On Nov 1, 2009

These are so good! I am making them as we speak I had white chocolate chips and they turned out just as good as I imagine. Had to play with the oven temp a bit, but my oven is testy! Thanks for the recipe!

0 people found this review helpful

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From: TeamO'Hara

On Oct 17, 2009

I just made these and they're really good. Very light and delicious. I left out the nuts and I used regular milk chocolate chips and they came out great!

0 people found this review helpful

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From: Sharlene~W

On Aug 5, 2002

I must agree with the other reviews posted...fantastic cookie. I used 1 1/4 cups of chocolate chips as that seemed like plenty. The whole bag would have been too much. Nice texture--not at all greasy like Toll House. After first batch browned a little too much on the bottom, I lowered temperature to 350°F and cooked for 10 minutes--they cooked to golden perfection without browning the bottoms too much.

6 people found this review helpful

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From: Alexi's Mom

On May 27, 2002

Yummy Yummy! These were much better than toll house. I wouldn't change a thing on this recipe. Thanks Elizabeth!

4 people found this review helpful

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Read all 41 reviews