Ghirardelli Reduced Sugar Chocolate Chip Cookies

Yields: About 28 cookies 

Active time: 30 minutes
Total Time: 1 hr 30 min 

10 minutes


  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp table salt
  • 1 ½ sticks unsalted butter, room temperature
  • ¾ cup granular erythritol
  • ¾ cup light brown sugar, lightly packed
  • 1 egg, room temperature
  • 1 egg yolk, room temperature
  • 1 ½ tsp vanilla extract
  • 1 bag (8 oz) Ghirardelli No Sugar Added Dark Chocolate Chips


  • Preheat oven to 375°F.
  • In a medium bowl, mix flour, baking soda and salt. Set aside.
  • In a stand mixer, cream together butter, brown sugar and erythritol on medium speed until creamy and lightened in color.
  • Add the eggs and vanilla extract, mix until incorporated.
  • Add the dry ingredients and chocolate chips, mix until incorporated.
  • Drop by rounded tablespoonfuls onto a cookie sheet lined with parchment paper, spacing 2” apart.
  • Bake for 8 to 10 minutes, until edges are firm and center is still slightly soft.
  • Remove and let stand on cookie sheet for 5 minutes. Transfer cookies on to wire rack and allow to cool completely.

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