Ghirardelli Crispy Crunchy Chocolate Chip Cookies

Ghirardelli Crispy Crunchy Chocolate Chip Cookies
45 min.
16
236kcal

Suggestions


Indulge your sweet tooth with these Ghirardelli Crispy Crunchy Chocolate Chip Cookies, a delightful treat that promises to elevate your dessert game! Perfectly balanced with a rich blend of Ghirardelli 60% Cacao Bittersweet or Semi-Sweet Chocolate Chips, these cookies are not just a snack; they are an experience. With a crispy exterior and a chewy center, each bite offers a satisfying crunch that will leave you craving more.

What sets these cookies apart is the unique combination of light brown sugar and light corn syrup, which creates a depth of flavor and a texture that is simply irresistible. The addition of chopped pecans or walnuts adds a delightful nuttiness, making every cookie a perfect harmony of taste and texture. Whether you're baking for a special occasion or simply treating yourself, these cookies are sure to impress family and friends alike.

Ready in just 45 minutes, this recipe yields 16 delicious cookies, each packed with approximately 236 calories of pure bliss. So, gather your ingredients and get ready to fill your kitchen with the heavenly aroma of freshly baked cookies. Your taste buds will thank you!

Ingredients

  • 0.5 teaspoon baking soda 
  • 0.3 cup brown sugar light packed
  • tablespoons plus light
  • 1.3 cups flour all-purpose
  • 0.3 cup granulated sugar 
  • tablespoons milk 
  • 0.8 cup pecans chopped to taste
  • 0.5 teaspoon salt 
  • cup chocolate chips 60%
  • 10 tablespoons butter unsalted cooled melted
  • teaspoon vanilla extract 

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven
  • plastic wrap
  • aluminum foil

Directions

  1. Position racks in the upper and lower thirds of the oven. Preheat the oven to 325 degrees. Line two large baking sheets with foil, dull side up.
  2. Mix the flour, baking soda, and salt together thoroughly. Set aside.
  3. In a large bowl, combine the butter, both sugars, corn syrup, milk, and vanilla.
  4. Mix until smooth. Stir in the flour mixture. Stir in the nuts and chocolate chips. The dough will be very soft.
  5. Divide the dough in half. Divide one half of the dough into 10 equal pieces (each a scant 1/4 cup).
  6. Place 5 pieces of dough least 3 inches apart on each lined baking sheet. Use your fingers covered with a piece of plastic wrap to flatten each scoop until it is 3 inches in diameter. (Cookies will spread even more as they bake).
  7. Bake the two sheets for 8 minutes. Rotate the sheets from the top rack to the bottom and from front to back.
  8. Bake for 7-10 more minutes, watching closely, until the cookies are evenly dark golden brown all over. (Pale cookies will not be crispy).
  9. Let cool on pan for 5 minutes. Slide the foil with cookies onto racks. When the baking sheets are cool, repeat with the remaining dough. Cool cookies completely before stacking or storing. Cookies keep, in an airtight container for at least 5 days.

Nutrition Facts

Calories236kcal
Protein4.34%
Fat54.29%
Carbs41.37%

Properties

Glycemic Index
13.26
Glycemic Load
8.39
Inflammation Score
-2
Nutrition Score
4.161739093454%

Flavonoids

Cyanidin
0.55mg
Delphinidin
0.37mg
Catechin
0.37mg
Epigallocatechin
0.29mg
Epicatechin
0.04mg
Epigallocatechin 3-gallate
0.12mg

Nutrients percent of daily need

Calories:235.79kcal
11.79%
Fat:14.49g
22.29%
Saturated Fat:8.12g
50.78%
Carbohydrates:24.84g
8.28%
Net Carbohydrates:23.64g
8.6%
Sugar:13.87g
15.41%
Cholesterol:19.15mg
6.38%
Sodium:123.83mg
5.38%
Alcohol:0.09g
100%
Alcohol %:0.23%
100%
Protein:2.6g
5.21%
Manganese:0.32mg
16.05%
Vitamin B1:0.13mg
8.66%
Selenium:4.53µg
6.47%
Folate:22.86µg
5.71%
Copper:0.1mg
5.05%
Vitamin B2:0.08mg
4.97%
Zinc:0.73mg
4.88%
Fiber:1.2g
4.8%
Calcium:47.9mg
4.79%
Vitamin A:225.69IU
4.51%
Iron:0.79mg
4.41%
Phosphorus:43.77mg
4.38%
Vitamin B3:0.8mg
4.02%
Magnesium:13.4mg
3.35%
Potassium:114.79mg
3.28%
Vitamin E:0.46mg
3.06%
Vitamin B5:0.2mg
1.97%
Vitamin B6:0.03mg
1.66%
Vitamin K:1.69µg
1.61%
Vitamin D:0.15µg
1.01%
Source:Allrecipes
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