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Guittard Super Cookie Chip Cookies (50% More Chocolate!)

The scent of baking cookies is a time machine. One whiff, and I’m instantly transported back to my grandmother’s cozy kitchen, sunlight streaming through the window as she pulled a sheet of golden-brown cookies from the oven. While her recipe was a closely guarded secret, the sheer joy radiating from those warm, chocolate-studded disks is something I strive to recreate with every batch I bake. These Guittard Super Cookie Chip Cookies get me pretty darn close. The slightly crisp edge gives way to a chewy center packed with the most delightfully melty, oversized chocolate chips you can imagine. These aren’t just cookies; they’re a hug in edible form.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 8-10 minutes
Total Time: 23-25 minutes
Yields: About 36 2-inch cookies
Serves: 36
Dietary Type: Vegetarian

Ingredients

1 cup all-purpose flour, unsifted, plus 2 tablespoons all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup (1 stick or 8 tablespoons) butter, softened (Although, some prefer to use 1 cup, unsalted butter)
6 tablespoons granulated sugar
6 tablespoons light brown sugar, packed
1 egg, large
½ teaspoon vanilla extract (Some prefer 1-1/2 tsp Vanilla Bean Paste)
2 cups semi-sweet chocolate chips (Guittard Super Cookie Chips, 10 oz. package)
½ cup walnuts, chopped (optional)

Equipment Needed

Mixing bowls (small and large)
Measuring cups and spoons
Electric mixer (handheld or stand mixer)
Cookie sheets
Parchment paper (recommended)
Cookie scoop or teaspoon
Cooling rack

Instructions

Preheat your oven to 375°F (190°C). Make sure your oven rack is positioned in the center for even baking.
In a small bowl, whisk together 1 cup plus 2 tablespoons all-purpose flour, baking soda, and salt. This dry mixture is the foundation of your cookie structure, so ensure everything is well combined. Set this aside for now.
In a large bowl, cream together the softened butter, granulated sugar, and packed light brown sugar using an electric mixer. Beat until the mixture is light and fluffy. This step is crucial for incorporating air into the dough, resulting in tender cookies. It should take about 2-3 minutes of mixing on medium speed.
Beat in the egg and vanilla extract until smooth. The egg adds richness and binds the ingredients together, while the vanilla enhances the overall flavor profile. Scrape down the sides of the bowl to ensure everything is fully incorporated. If using vanilla bean paste, the little black specks will add a visual elegance.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies. Stop mixing when you no longer see streaks of flour.
Stir in the chocolate chips and chopped walnuts (if using). Fold them in gently with a spatula until they are evenly distributed throughout the dough. The more chocolate chips the better!
Drop the cookie dough by well-rounded teaspoonfuls (or use a cookie scoop) onto ungreased cookie sheets. Space the cookies at least 2 inches apart to allow for spreading during baking. For even baking and easy cleanup, line your cookie sheets with parchment paper.
Bake for 8-10 minutes, or until the edges are golden brown. The centers may still appear slightly soft, but they will continue to set as they cool. Keep a close eye on them, as baking times may vary depending on your oven.
Remove the cookies from the oven and let them cool on the cookie sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from sticking and allows them to firm up properly.

Expert Tips & Tricks

Chill the Dough: For thicker cookies with a chewier texture, chill the dough for at least 30 minutes (or even overnight) before baking. This allows the gluten to relax and the flavors to meld together.
Browning Butter: For a nuttier, more complex flavor, try browning the butter before creaming it with the sugars. Just melt the butter in a saucepan over medium heat, swirling occasionally, until it turns a golden-brown color and has a nutty aroma. Let it cool slightly before using.
Sea Salt Flakes: A sprinkle of flaky sea salt on top of the baked cookies enhances the sweetness of the chocolate and adds a delightful textural contrast.
Don’t Overbake: Overbaked cookies will be dry and crumbly. Aim for slightly underbaked cookies for the best texture. They will continue to cook on the hot cookie sheet.
Even Baking: If your oven has hot spots, rotate the cookie sheets halfway through baking for even browning.
Ingredient Temperature: Using room temperature butter and eggs is important for proper creaming and emulsification, which contribute to the cookie’s texture.

Serving & Storage Suggestions

These cookies are best enjoyed warm, straight from the oven, with a cold glass of milk or a cup of hot coffee. They also make a delightful addition to ice cream sundaes or as a topping for yogurt.

Storage: Store the cooled cookies in an airtight container at room temperature for up to 3 days.
Freezing: For longer storage, freeze the baked cookies in a freezer-safe container for up to 2 months.
Reheating: Reheat frozen cookies in a preheated oven at 350°F (175°C) for a few minutes, or microwave for a few seconds until warmed through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	100.5 kcal	N/A
Calories from Fat	N/A	50%
Total Fat	5.5 g	8%
Saturated Fat	3.3 g	16%
Cholesterol	12.7 mg	4%
Sodium	71.9 mg	2%
Total Carbohydrate	13.2 g	4%
Dietary Fiber	0.7 g	2%
Sugars	9.4 g	37%
Protein	1 g	2%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free blend for a gluten-free version. Be sure to use a 1:1 substitute ratio.
Nut-Free: Omit the walnuts for a nut-free cookie.
Different Chocolate: Experiment with different types of chocolate chips, such as dark chocolate, white chocolate, or peanut butter chips.
Spices: Add a pinch of cinnamon, nutmeg, or ginger to the dough for a warm, spiced flavor.
Extracts: Swap the vanilla extract for almond extract, peppermint extract, or lemon extract for a different flavor profile.
Add-Ins: Get creative with other add-ins, such as dried cranberries, chopped pecans, or shredded coconut.

FAQs (Frequently Asked Questions)

Q: Can I use salted butter instead of unsalted butter?

A: Yes, you can, but reduce the amount of salt added to the dry ingredients by half to compensate for the salt in the butter.

Q: My cookies are spreading too thin. What am I doing wrong?

A: Possible reasons include using too much butter, not chilling the dough, or baking on a hot cookie sheet. Try reducing the amount of butter, chilling the dough before baking, and ensuring the cookie sheet is cool before adding the dough.

Q: Can I make the dough ahead of time?

A: Yes, the dough can be made ahead of time and stored in the refrigerator for up to 2 days. Let it come to room temperature slightly before scooping and baking.

Q: What are Guittard Super Cookie Chips and where can I find them?

A: Guittard Super Cookie Chips are larger than regular semi-sweet chocolate chips, offering an extra burst of chocolate flavor. Some find them at Cost Plus World Market, or online. But any high-quality semi-sweet chocolate chip will work great.

Q: How do I keep my cookies soft?

A: Store them in an airtight container with a slice of bread. The bread will absorb excess moisture, keeping the cookies soft and chewy.

Final Thoughts

Now it’s your turn! These Guittard Super Cookie Chip Cookies are begging to be baked, shared, and devoured. Don’t be afraid to experiment with variations and make them your own. Whip up a batch today and let the irresistible aroma fill your home. And be sure to let me know in the comments below how they turned out! I’d love to hear your baking stories and any creative twists you’ve added to the recipe. Happy baking!

Guittard Super Cookie Chip Cookies (50% More Chocolate) Recipe