Ghirardelli Dark Chocolate Cookies

Total Time

30 minutes


36 servings


  • 1/2 cup (1 stick) butter, unsalted
  • 1/3 cup sugar, granulated
  • 3/4 cup brown sugar, dark, lightly packed
  • 2 eggs, large
  • 1 tsp. vanilla
  • 1-3/4 cups flour, all-purpose
  • 1 tsp. baking soda
  • 1 tsp. Salt, Kosher
  • 1 bag, 10 oz. Ghirardelli 72% Cacao Chocolate Chips, divided


  1. Preheat oven to 325°F. In a medium bowl combine flour and baking soda.
  2. In a small saucepan melt butter on low-medium heat until browned.
  3. In a large bowl add 3/4 cups of chocolate chips, pour browned butter over chips and mix until melted. Add both sugars, vanilla, salt and stir to combine. Add eggs one at a time and mix well. Fold in dry ingredients until just combined. Stir in remaining chips.
  4. Drop by rounded tablespoon onto parchment lined cookie sheets.
  5. Bake for 8-10 minutes until edges are firm and center is soft.
  6. Cool on cookie sheets for 5 minutes. Remove and cool completely on wire racks.