#365daysofbaking Day 7: ROUND 2 of Ghirardelli Chocolate Chip Cookie War

Beauty!Day 7 of the #365daysofbaking challenge wasn’t really a new recipe, but a full on war to make corrections to Day 6: Ghirardelli’s Chocolate Chip Cookie (back o’ the bag) recipe.

In Day 6, I offered an online link to the exact recipe that is on the back of the bag of Ghirardelli chocolate chips, even though Ms. Elizabeth claims the recipe is hers. Nope. But, Ms. Elizabeth, I will give your readers credit, as it was THEIR advice that made this recipe work. See that image on the left, there… those are MY beautiful cookies that finally worked based on your reader’s recommendations. Not yours. And certainly NOT Ghirardelli’s.

Rat bastards.

So, here are the tips to making these cookies moist, crisp on the outside, chewy on the inside, perfectly browned on the bottom, and pretty all around:

Reduce the butter from 2 cups to 1 1/2 cups. Compare the two images below. The one on the left is the 1st batch with 2 cups butter, and I creamed the butter and sugars for 5 full minutes. It’s ridiculously smooth, and resulted in pankcake-like greasy cookies. The batter on the right is the 2nd batch made with 1 1/2 cups butter, and I only creamed the butter for 4 minutes. There was no taste difference in the batter. Equally as delicious. It’s thicker, nowhere near as smooth, and ultimately didn’t spread as much. I loathe a flat crispy chocolate cookie. If you like that, well… good for you. Stick with the original recipe.

Reduce the chocolate chips from 2 cups to 1 1/4 – 1 1/2 cups.

Use your cookie scoop to form uniform balls. Freeze these cookie balls for an hour before baking. This will prevent spread.

Ready for a deep freeze

Note here: DO NOT bake with the same parchment and cookie sheet on which you’ve frozen the dough balls; both the pan and the parchment are holding condensation from the freezing process that will come out in the baking process, and can result in burnt bottoms and actually undercooked dough that won’t set because it’s actually undercooked. Transfer the frozen dough balls onto a dry cookie sheet and dry parchment paper.

I baked these for 9-11 minutes @ 375 degrees – it actually depended on the batch. I set the timer for 9 minutes, and then gauged how each batch looked after 9 minutes. Some batches only took 9 minutes in my oven, others took closer to 11. It was kind of a stupidly tedious process, but the results were worth it. Uniformly sized, nicely round, not too much spread, and perfectly browned on the bottom.

Note: because you’re freezing the balls – this prevents the awful spread – don’t be alarmed when these don’t appear fully baked when you take them out. This is where the nature of setting the timer for 9 minutes, and then gauging comes in. You want the dough to be lighted browned, and the edges to be lovingly browned. What appears to be an undercooked center will become the soft, slightly chewy cookie you’re desiring after it sets.

After leaving them set out overnight, I tried one with my coffee this morning, and it was absolutely wonderful. Cookies and coffee for breakfast. Breakfast of a damned champion right there.

Screw you, Ghirardelli for making a recipe that you know will fail.

I win, thanks to the love of other bakers.


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