Irresistible Guittard Chocolate Chip Cookie Recipes That Will Leave You Wanting More

Irresistible Guittard Chocolate Chip Cookie Recipes That Will Leave You Wanting More

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Are you a fan of cookies? Do you love chocolate chips? Then, you’re in for a treat! We’ve got not one, but two variations of the Guittard chocolate chip cookie recipe that you need to try out. These recipes are so delicious, you’ll be begging for more. So, grab your apron, preheat your oven, and let’s get baking!

Recipe 1: Classic Guittard Chocolate Chip Cookies

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter, at room temperature
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups Guittard semisweet chocolate chips

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the butter, white sugar, and brown sugar until smooth and fluffy. Add in the eggs and vanilla extract, and beat until well combined.
  4. Gradually mix in the flour mixture until just combined. Stir in the chocolate chips.
  5. Using a cookie scoop, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
  6. Bake for 10-12 minutes, until the edges are golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Nutritional Information:

  • Serving Size: 1 cookie
  • Calories: 180
  • Total Fat: 10g
  • Saturated Fat: 6g
  • Cholesterol: 30mg
  • Sodium: 110mg
  • Total Carbohydrates: 22g
  • Dietary Fiber: 1g
  • Total Sugars: 14g
  • Protein: 2g

Cooking Time:

10-12 minutes

Equipment:

  • Baking sheet
  • Parchment paper
  • Medium bowl
  • Large bowl
  • Electric mixer
  • Cookie scoop
  • Wire rack

Serving Suggestions:

These classic Guittard chocolate chip cookies are perfect for any occasion. Serve them warm with a glass of milk, or pack them up in a lunchbox for a sweet treat on the go.

Variations:

If you’re feeling adventurous, try out these variations:

  • Substitute the Guittard semisweet chocolate chips with Guittard milk chocolate chips for a sweeter cookie.
  • Add in 1 cup of chopped nuts, such as pecans or walnuts, for a crunchy texture.
  • Use half white sugar and half brown sugar for a more caramel-like flavor.

Substitutions:

If you don’t have all the ingredients on hand, don’t worry. Here are some substitutions you can make:

  • Use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe by half.
  • Substitute the eggs with 1/4 cup of unsweetened applesauce for a healthier option.
  • Use any type of chocolate chips you have on hand, or even chop up a chocolate bar into chunks.

Storage:

Store these cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months.

Tips:

  • Make sure your butter is at room temperature before creaming it together with the sugar. This will ensure a smooth and fluffy texture.
  • Don’t overmix the dough, or your cookies will turn out tough.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This will prevent them from breaking apart.
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Frequently Asked Questions:

Q: Can I use margarine instead of butter?

A: Yes, but the cookies may turn out slightly different in taste and texture.

Q: Can I freeze the dough?

A: Yes, you can freeze the dough for up to 3 months. Just thaw it in the refrigerator overnight before baking.

Recipe 2: Gluten-Free Guittard Chocolate Chip Cookies

Ingredients:

  • 2 cups almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup coconut oil, melted
  • 1/4 cup honey
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup Guittard semisweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the almond flour, baking soda, and salt. Set aside.
  3. In a large bowl, mix together the melted coconut oil and honey until well combined. Add in the egg and vanilla extract, and beat until smooth.
  4. Gradually mix in the flour mixture until just combined. Stir in the chocolate chips.
  5. Using a cookie scoop, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
  6. Bake for 10-12 minutes, until the edges are golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutritional Information:

  • Serving Size: 1 cookie
  • Calories: 150
  • Total Fat: 11g
  • Saturated Fat: 5g
  • Cholesterol: 15mg
  • Sodium: 50mg
  • Total Carbohydrates: 14g
  • Dietary Fiber: 2g
  • Total Sugars: 10g
  • Protein: 2g

Cooking Time:

10-12 minutes

Equipment:

  • Baking sheet
  • Parchment paper
  • Medium bowl
  • Large bowl
  • Cookie scoop
  • Wire rack

Serving Suggestions:

These gluten-free Guittard chocolate chip cookies are perfect for those with gluten allergies or sensitivities. Serve them warm with a cup of hot cocoa, or enjoy them as a midday snack.

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Variations:

If you’re feeling adventurous, try out these variations:

  • Substitute the Guittard semisweet chocolate chips with Guittard dark chocolate chips for a richer cookie.
  • Add in 1/2 cup of shredded coconut for a tropical twist.
  • Use maple syrup instead of honey for a different flavor profile.

Substitutions:

If you don’t have all the ingredients on hand, don’t worry. Here are some substitutions you can make:

  • Use melted butter instead of melted coconut oil, but be aware that the cookies may turn out slightly different in taste and texture.
  • Substitute the almond flour with any other type of nut flour, such as hazelnut or pecan.
  • Use any type of chocolate chips you have on hand, or even chop up a

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