Guittard Chocolate Chip Cookie Recipe

How I Make Guittard Chocolate Chip Cookies Feel Like Home

Some recipes stay with you. Not because they’re flashy or fussy—but because they just work. For me, that’s the Guittard chocolate chip cookie.

I’ve baked these more times than I can count—sometimes for a late-night sweet tooth, other times for neighborhood potlucks or just to clear my head on a quiet Sunday.

And I’ll say this: Guittard chocolate chips are no ordinary chips. There’s a depth to them—real cocoa flavor, velvety melt, and none of that waxy texture you get from the usual grocery store suspects. These cookies aren’t trendy. They’re timeless.

But let’s talk real life here. I’m a local home cook in the U.S., born and bred in the kind of place where bake sales still happen and you can spot a good cookie by its cracked golden top and buttery smell. This is that cookie. The kind that vanishes from the cooling rack while it’s still too hot to handle.

Let me walk you through how I make them, what you can tweak (without losing the magic), and the little things I’ve learned along the way that make a good cookie... unforgettable.

What Makes Guittard Chocolate Chip Cookies Different?

You ever bite into a cookie and the chocolate just sings? That’s the Guittard difference.

These chips are real-deal, slow-roasted semisweet chocolate, not the stuff made for mass market. They melt slower, stay creamier longer, and have a slightly bitter, grown-up edge that balances perfectly with all that butter and sugar.

Now, this is important: the original recipe is nearly perfect. I’ve tried tweaking it over the years—changing the flour ratio, swapping sugars—and I always come back to the original, especially when I use Guittard chips. They were made to shine in this dough.

Servings and Scale

The original batch gives you about 4 dozen modest-sized cookies. That’s if you follow the recipe using heaping teaspoons. If you’re more like me and go for a heartier tablespoon scoop (because let’s be honest, nobody eats just one), you’re looking at around 2 to 2½ dozen.

Want to make them for a crowd? Double the recipe—no changes needed. Want just a few? Halve it. The structure holds, which isn’t always the case with baked goods.

Swaps and Tweaks: When You Need to Use What’s in the Pantry

I’ll never tell you Guittard is the only way. It’s the best way—but if you’re out or can’t find it at your local store, here’s what I’ve done in a pinch:

Chocolate chips: Use Ghirardelli or Trader Joe’s semisweet if you must. Nestlé? You’ll taste the downgrade, but it'll do.

Butter: Always unsalted. If all you have is salted, reduce the salt in the recipe to about ¾ tsp.

Flour: Stick to all-purpose. Bread flour will make it chewier, cake flour a little too delicate.

Sugar: Don’t play around too much here. That 50/50 blend of white and brown sugar is non-negotiable for texture and caramel notes.

Walnuts: Optional, yes—but try them at least once. They cut the sweetness and add depth.

Eggs: Room temp eggs blend better, but I’ve made them straight from the fridge more than once and nobody complained.

Tips from a Home Baker Who’s Made These 100+ Times

1. Don't skip the creaming stage. You want that butter and sugar fluffy—this sets up the entire texture.
2. Chill the dough if you have time. Even 30 minutes helps the flavors meld and keeps them from spreading too much.
3. Line your sheets. I go bare sheet when I’m feeling rustic, but parchment or a silicone mat helps avoid burnt bottoms.
4. Watch the oven, not the clock. They should be golden on the edges but soft in the middle. Pull them when they look just a hair underdone. They’ll finish setting outside the oven.
5. Let ‘em rest. Ten minutes on the pan before transferring to a rack—trust me on this one.

Want to Take It Up a Notch?

If you're into tinkering, here’s where I’ve gone off-script (successfully):

• Brown the butter first. You’ll get a nuttier, richer cookie. Let it cool before using.
• Sprinkle flaky sea salt on top before baking. That hit of crunch and saltiness? Chef’s kiss.
• Chop up a Guittard bar instead of chips. You’ll get streaks of chocolate, some meltier pockets, some crispy bites.

Just don’t skip the real chocolate. That’s the soul of this cookie.

Storage, Shelf Life, and Freezing

Fresh-baked, they’re best within 24 hours—chewy, warm, perfect. But stored in an airtight container, they hold up for 3-4 days. After that, they start drying out.

To freeze dough: scoop onto a sheet pan, freeze, then toss the balls into a zip-top bag. Bake straight from frozen—add a couple of minutes to the timer.

To freeze baked cookies: wrap tight and freeze. Warm them in the oven at 300°F for 4–5 minutes to revive that fresh-baked feel.

Kids, Potlucks, and Cookie Exchanges

I can’t count the number of PTA events these cookies have saved me from showing up empty-handed. They’re crowd-pleasers across ages. No weird ingredients. No polarizing flavors. Just the kind of cookie everyone recognizes and loves.

And they pack well, too. Whether you’re mailing a tin to a college kid or bringing them across town, they hold their shape and their chew.

Frequently Asked Questions (FAQs)

Can I make the dough ahead?

Absolutely. Chill it up to 3 days, or freeze for up to 3 months.

Can I skip the nuts?

Of course. The texture changes slightly (a bit smoother, less hearty), but still delicious.

What if I only have one type of sugar?

If you’re out of brown sugar, sub more white sugar—but expect a crisper, paler cookie. Out of white? Use all brown for a richer, chewier cookie.

Are these safe for nut allergies?

Yes—just omit the walnuts entirely.

Why Guittard over Nestlé or Hershey's?

Guittard’s chips are higher quality—better cocoa content, smoother texture, and a more complex flavor. That difference matters in a simple cookie like this.

Do I need a stand mixer?

Nope. I use a hand mixer—or even just a sturdy wooden spoon and some elbow grease when I want a good arm workout.

Final Thoughts from My Kitchen Table

I’ve made cookies that took days. Laminated layers, sea salt caramels folded in, you name it. But when someone asks for “just a good chocolate chip cookie,” this is the one I bake.

It’s not about bells and whistles. It’s about the joy of pulling a warm, chocolate-studded cookie off the tray and burning your tongue because you couldn’t wait.

That’s what Guittard chocolate chip cookies are for me—comfort, flavor, nostalgia, and just the right amount of indulgence.

If you’ve never made them before, now’s the time. And if you have? You know exactly what I’m talking about.