Skip to content Skip to sidebar Skip to footer

Ghirardelli Chocolate & Caramel Chip Cookies

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.

picture of homemade chocolate chip cookies with ghirardelli chocolate chips

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:

  1. Preheat your oven to 375 degrees and grease a baking sheet.

  2. In a medium bowl, mix your dry ingredients – flour, baking soda, baking powder, and kosher salt, then set aside.

  3. 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.

  4. Keep the mixer on low and add the dry ingredients and mix until just combined.

  5. 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.

  6. 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.

  7. 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.

  8. Cool on the sheet for 3-4 minutes before moving to your Cooling Rack.

Enjoy, and be sure to give some to a friend!