Prep Time: 15 mins | Cook Time: 12 mins | Servings: 36 cookies
Nothing beats the aroma of freshly baked chocolate chip cookies filling your kitchen. When made with Guittard chocolate chips, these classic cookies become even more irresistible thanks to their rich cocoa flavor, smooth texture, and premium quality chocolate.
Whether you’re baking for a family gathering, holiday celebration, or simply satisfying a sweet craving, this Guittard chocolate chip cookie recipe delivers bakery-style results every time.
Why Choose Guittard Chocolate?
Guittard Chocolate has been crafting premium chocolate since 1868 and is known for using high-quality cocoa beans and traditional chocolate-making techniques. Their semisweet chocolate chips melt beautifully while still holding their shape, creating gooey pockets of chocolate throughout every cookie.
The result is a cookie with:
- Crispy golden edges
- Soft and chewy centers
- Rich chocolate flavor in every bite
- Perfect balance of sweetness and cocoa
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¾ cup unsalted butter, softened
- 1 cup packed brown sugar
- ¾ cup granulated sugar
- 1 teaspoon salt
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups Guittard semisweet chocolate chips
Optional Add-ins
- 1 cup chopped walnuts or pecans
- ½ teaspoon espresso powder
- Flaky sea salt for topping
- ½ cup dark chocolate chunks for extra richness
Equipment Needed
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Electric hand mixer or stand mixer
- Rubber spatula
- Whisk
- Cookie scoop or tablespoon
- Baking sheets
- Parchment paper
- Cooling rack
How to Make Guittard Chocolate Chip Cookie Recipe
Step 1: Prepare the Oven
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour and baking powder.
Step 3: Cream Butter and Sugars
In a large mixing bowl, beat together the softened butter, brown sugar, granulated sugar, and salt until the mixture becomes light and fluffy.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract until fully incorporated.
Step 5: Combine Everything
Gradually add the flour mixture, mixing just until combined. Avoid overmixing to keep the cookies tender.
Fold in the Guittard chocolate chips evenly throughout the dough.
Step 6: Scoop the Dough
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Step 7: Bake
Bake for 10–12 minutes, or until the edges are lightly golden while the centers remain slightly soft.
Step 8: Cool
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Baking Tips for Perfect Cookies
- Use room-temperature butter for smoother mixing.
- Measure flour accurately using the spoon-and-level method.
- Don’t overbake; cookies continue cooking as they cool.
- Chill the dough for 30–60 minutes if you prefer thicker cookies.
- Sprinkle flaky sea salt on warm cookies for gourmet flavor.
Storage Tips
Store cookies in an airtight container at room temperature for up to one week.
To freeze:
- Freeze cookie dough balls for up to three months.
- Bake directly from frozen, adding 1–2 extra minutes to the baking time.
Variations
Double Chocolate Cookies
Replace ¼ cup of the flour with cocoa powder for a rich chocolate cookie base.
Nut Lover’s Version
Mix in chopped walnuts, pecans, or macadamia nuts for extra crunch.
Sea Salt Chocolate Cookies
Finish each warm cookie with a pinch of flaky sea salt to enhance the chocolate flavor.
Chocolate Chunk Cookies
Use chopped Guittard baking bars along with chocolate chips for pockets of melted chocolate.
Why This Recipe Works
This recipe combines brown sugar for chewiness, granulated sugar for crisp edges, and plenty of premium Guittard chocolate chips for a balanced flavor. Baking at 375°F creates cookies with crisp edges while keeping the centers soft and tender.
Nutrition Information (Per Cookie)
Approximate values; actual nutrition may vary depending on ingredient brands and portion size.
| Nutrient | Amount |
|---|---|
| Calories | 165 kcal |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Cholesterol | 20 mg |
| Sodium | 85 mg |
| Total Carbohydrates | 22 g |
| Dietary Fiber | 1 g |
| Total Sugars | 14 g |
| Added Sugars | 13 g |
| Protein | 2 g |
| Calcium | 15 mg |
| Iron | 1 mg |
| Potassium | 65 mg |
My Experience
I really enjoyed making this Guittard Chocolate Chip Cookie Recipe. The cookies came out soft, chewy, and loaded with rich chocolate flavor. Chilling the dough before baking helped create thicker cookies with perfectly crisp edges and tender centers.
These cookies stayed fresh for several days and were a big hit with family and friends. It’s an easy, reliable recipe that I’ll definitely make again.
Frequently Asked Questions
Can I use salted butter?
Yes. If using salted butter, reduce the added salt to about ½ teaspoon.
Can I freeze the cookie dough?
Absolutely. Portion the dough into balls and freeze them in a sealed freezer bag for up to three months.
Why are my cookies flat?
Flat cookies usually result from overly soft butter, insufficient flour, or skipping the chilling step. Chilling the dough helps cookies maintain their shape.
Which Guittard chocolate chips are best?
Semisweet chocolate chips are the classic choice, but Guittard’s extra dark or milk chocolate chips also work wonderfully depending on your taste preference.
Conclusion
This Guittard chocolate chip cookie recipe is a dependable favorite for anyone who loves homemade cookies with premium chocolate flavor. With crisp edges, chewy centers, and generous amounts of rich chocolate chips, these cookies are perfect for everyday baking or special occasions.
Once you try them, they’re likely to become a permanent addition to your baking collection.
Guittard Chocolate Chip Cookie Recipe
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour and baking powder.
- In a large mixing bowl, beat together the softened butter, brown sugar, granulated sugar, and salt until the mixture becomes light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract until fully incorporated.
- Gradually add the flour mixture, mixing just until combined. Avoid overmixing to keep the cookies tender.
- Fold in the Guittard chocolate chips evenly throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10–12 minutes, or until the edges are lightly golden while the centers remain slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
