Thick Soft And Chewy Chocolate Chip Cookies

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine can be more budget-friendly.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate has less sugar and more antioxidants, while chocolate chunks can be less expensive.

Preheat the oven to 350°F (175°C).

In a mixing bowl, combine 2 cups of Ghirardelli semi-sweet chocolate chips and 1 cup of Ghirardelli Grand chocolate chips.

In another bowl, cream together 2 sticks of butter, 1 cup of lightly packed brown sugar, and 1/2 cup of granulated sugar until fluffy.

Add in 1 tablespoon of canola oil and mix well.

Beat in 2 eggs and 1 tablespoon of vanilla extract until fully incorporated.

Add 3 and 1/4 cups of all-purpose flour on top of the wet mixture, making sure to fluff the flour before measuring.

Sprinkle 3/4 teaspoons of salt, 1 and 1/4 teaspoons of baking soda, and 1 tablespoon of cornstarch over the flour.

Gently mix the dry ingredients into the wet ingredients without over-mixing.

Fold in the chocolate chips and optional nuts if using, ensuring they are evenly distributed.

Chill the dough in the freezer for at least 30 minutes to firm it up.

Scoop out about 1/4 cup of dough and shape it into a log, standing it upright on the baking sheet.

Bake the cookies on the middle rack for 10 minutes, then move them to the top rack to bake for an additional 10 to 15 minutes until they look slightly underdone.

Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.

Cooking Techniques

Equipment Needed

Allergens