Ingredients for Extra Light Ghirardelli Ultimate Chocolate Chip Cookies
- Whole Wheat Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Unsweetened Applesauce
- Splenda Sugar Substitute
- 3/4 cup packed brown sugar
- Egg Whites
- 1 teaspoon vanilla extract
- Ghirardelli Semi Sweet Chocolate Chips
- Walnuts
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Extra Light Ghirardelli Ultimate Chocolate Chip Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Extra Light Ghirardelli Ultimate Chocolate Chip Cookies
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 3/4 cup granulated sugar, 3/4 cup packed brown sugar, 2 large eggs, and 1 teaspoon vanilla extract until light and fluffy.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup chopped nuts (optional) and 2 cups Ghirardelli chocolate chips.
- Using a tablespoon, drop rounded scoops of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
63g
Fat
20g
Carbs
7g