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Triple Ghirardelli Chocolate Chip Cookies – Soft, Chewy, and Irresistible

Triple Ghirardelli Chocolate Chip Cookies – Soft, Chewy, and Irresistible

The secret to these gluten-free chocolate chip cookies’ incredible flavor is the triple-good Ghirardelli chocolate chips: Bittersweet, Semisweet, and Milk Chocolate. That said, you can use whatever Ghirardelli chocolate chips (or combination thereof) you have on hand. 

I started out just making the recipe on the back of their bags. Over time, I crafted my own recipe from theirs to create everything I love in a cookie: A combination of their sweet and dark high-quality chocolate in a soft and chewy cookie, which tends to stay that way for a couple of days.

Easy gluten free chocolate chip cookies recipe – soft & chewy

For this recipe, you will need:

✓ Cup-for-cup gluten-free flour (I used Bob’s Red Mill)
✓ Oat flour (I use Gold Medal, which has the GF guarantee)
✓ Baking soda
✓ Baking powder
✓ Salt
✓ Dark brown sugar
✓ White sugar
✓ Butter
✓ Vegetable shortening or butter-flavor Crisco
✓ Vanilla extract
✓ Eggs
✓ Ghirardelli chocolate chips: Bittersweet, milk chocolate, and semisweet
✓ Chopped nuts like pecans or walnuts

See the measurements and instructions below.

For a long time, I thought light brown sugar would work interchangeably, but I gave in: Dark brown sugar has more flavor, I find.

I’m a die-hard Ghirardelli Chocolate fan, too. Their quality has stayed high for years, and I continue to hold a torch for as long as they do. Even their white chocolate (a confection I used to abhor) makes an incredible cake ball coating. 

You can also use all-purpose flour here, which will result in a slightly fatter cookie, but the flavor will be just as good.

Gooey gluten free chocolate chip cookies – soft & chewy recipe

Tools and equipment

  • Preheated oven
  • One medium and one large mixing bowl
  • Measuring spoons
  • Measuring cups
  • Spatula, aka bowl scraper
  • Hand-mixer
  • Baking sheet
  • Parchment paper
  • Teaspoon

Tips for making the perfect GF chocolate chip cookies

  • Use Ghirardelli brand chocolate chips. A combination of types makes for a WOW cookie, but if you only have one kind of Ghirardelli, that’s okay too.
  • I’ve found the combination of baking powder and baking soda (instead of just baking soda) adds more lift. 
  • This recipe significantly reduces the sugar compared to the bag’s recipe. They still come out sweet, just not toothache-sweet.
  • The combination of butter and shortening keeps the cookies soft and chewy. You still have the rich butter flavor, but the shortening keeps the cookies soft. 
  • Keep an eye on the time. Do a small test batch and take them out at 9 minutes to see if your oven runs hot. Mine were golden and perfect at 10 minutes but the tops look underdone. Keep an eye on the bottoms for the best outcome.
  • I love nuts in mine, but you can leave them out (or add more, up to a full cup).
Chewy Gluten-Free Chocolate Chip Cookies with Ghirardelli Chocolate

Ghirardelli Gluten Free Chocolate Chip Cookies

Is there anything better than a homemade chocolate chip cookie? These come out soft, chewy and delicious every time. For the best flavor, I use Ghirardelli chips.

Ingredients

  • 1 1/4 cups of “cup-for-cup” gluten-free flour (I used Bob’s Red Mill)
  • 1 cup of oat flour (I used Gold Medal)
  • ½ t of baking soda
  • ½ t of baking powder
  • ½ t of salt
  • ½ c of dark brown sugar
  • ½ c of white sugar
  • 1 stick of butter
  • ½ c vegetable shortening or butter-flavor Crisco
  • 1 T pure vanilla
  • 2 eggs
  • 10 oz of Ghirardelli chocolate chips, one kind or a combination, totaling 2 cups.
  • ½ cup chopped nuts like pecans or walnuts

Instructions

  1. Preheat oven to 375F.
  2. Prepare a baking sheet with parchment paper. Set aside.
  3. In medium bowl, combine the flours, salt, powder and soda. Set aside.
  4. In a large bowl, cream together the fats and sugars until fully combined and light-colored. 
  5. Add the eggs and vanilla, and beat on low.
  6. Gradually add the flour mixture to the sugar mixture, beating on low. Continue until fully combined. 
  7. Fold in the chips and nuts until just combined. With a teaspoon, drop dough onto the parchment about 2 inches apart. 
  8. Bake for 9 to 11 minutes. (Mine come out perfect at 10 minutes in a gas oven that has preheated for a full 10 minutes at temp on a dark Le Creuset baking sheet.)
  9. The tops may seem underdone but the edges will be brown. They will finish baking on the sheet; to overbake them is to end up with crunchy cookies.
  10. They will be fragile at first so don’t try to move them yet; give them five minutes to sit on the pan (10 is better). 
  11. Store in an airtight container only after completely cool.

Did you make this recipe?

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