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Especially hard to resist when warm, this version of chocolate chip cookies has crispy edges and a chewy center. 

Yield: 5 dozen 2 inch cookies
Working Time: 45 minutes
This recipe contains: Eggs, Gluten, Dairy


2 cups [304g] unsifted all-purpose flour

1 teaspoon baking powder

3/4 cup [170g] unsalted butter, softened

1 cup [210g] firmly packed brown sugar

3/4 cup [150g] granulated sugar

1 teaspoon salt

2 large eggs

1 teaspoon vanilla extract

2 cups [340g] Guittard Akoma Extra Semisweet Chocolate Chips


Preheat oven to 375. Line cookie sheets with parchment. 

In a small bowl, combine flour and baking powder. Set aside. 

In a large bowl, cream butter, sugars and salt until light. Beat in eggs and vanilla until smooth. Mix in flour just until combined; stir in chips. 

Drop by well-rounded teaspoonfuls onto lined cookie sheets, allowing 2 inches between cookies. Bake 10-12 minutes or until golden brown around edges. Cool on baking sheet several minutes before transferring to racks to cook completely. Store in airtight container.