Ghirardelli Chocolate & Caramel Chip Cookies
Want to make the best cookies ever? Who doesn’t love a good warm chocolate chip cookie?
Using one of my favorite recipes ever, I baked up a few dozen of these Ghirardelli chocolate & caramel chip cookies recently and my resident tasters loved them! I love to bake, and as a mom of three, it’s been my way of providing comfort food for my family. PRO TIP: buy your chocolate chips in bulk to always have a good stash on hand and save money!
Be sure to check out my favorite baking essentials here.
Ingredients:
2½ cups all-purpose flour (I recommend King Arthur Flour)
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
½ cup granulated sugar
1 cup packed brown sugar
2 teaspoon pure vanilla extract
2 large eggs, ideally at room temperature (but if you’re always in a rush like me just go for it with the cold ones!)
2 cups chocolate chips (I use Ghirardelli Milk Chocolate Chips and I buy them in bulk for a better price!)
OR mix it up and use 1 cup of chocolate chips and 1 cup caramel chips (I use Ghirardelli Caramel Chips)
Directions:
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Preheat your oven to 375 degrees and grease a baking sheet.
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In a medium bowl, mix your dry ingredients – flour, baking soda, baking powder, and kosher salt, then set aside.
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Using your KitchenAid Stand Mixer fitted with a paddle attachment, cream the butter and both sugar until light and fluffy, for about a minute. Add vanilla and eggs one at a time and mix, scraping down sides of bowl as necessary. Mix until smooth and creamy.
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Keep the mixer on low and add the dry ingredients and mix until just combined.
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It’s important to mix your chips in by hand so stop the mixer and roll up your sleeves. You’ll get a good forearm workout! Now add 1 cup of the milk chocolate chips and 1 cup of the caramel chips.
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Refrigerate your dough for 30-60 minutes if you can before baking. I have better results with cool dough. They typically won’t flatten out like room temperature or warm dough does.
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Using a Cookie Scoop or your hands to shape them, place 12 round balls of dough on your cookie sheet. Bake for 11-12 minutes, checking on your first batch at 8 minutes because you want to be sure they are not burning.
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Cool on the sheet for 3-4 minutes before moving to your Cooling Rack.