Gordon Ramsay Chocolate Chip Cookies Recipe is your new not-so-secret weapon for winning bake sales, boosting moods, and bribing picky eaters. This isn’t just another cookie—it’s a soft, chewy, chocolate-studded masterpiece straight from the culinary king himself. Somewhere between rustic comfort and refined indulgence, the Gordon Ramsay Chocolate Chip Cookies Recipe brings a bakery-level experience right into your kitchen—no fancy tools or hard-to-find ingredients needed. Whether it’s a cozy Sunday bake or a midnight craving, these cookies are here for it. Ready in under 30 minutes, this recipe is simple enough for beginners, yet impressive enough to share (if you must).
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What is Gordon Ramsay Chocolate Chip Cookies Recipe?
The Gordon Ramsay Chocolate Chip Cookies Recipe is his spin on the American classic. Picture a rich, buttery dough made with brown and granulated sugar, giving that perfectly chewy texture with a crisp outer bite. The real MVPs here? A mountain of semi-sweet chocolate chips that melt into gooey puddles and, optionally, a handful of chopped nuts for a hint of crunch. Baked just long enough to turn golden on the outside while staying slightly soft in the center, they’re sweet, satisfying, and dangerously snackable. It’s a classic made classy—with zero fuss and a lot of flavor.
Reasons to Try Gordon Ramsay Chocolate Chip Cookies Recipe
Let’s be honest—chocolate chip cookie recipes are everywhere. But Gordon Ramsay’s chocolate chip cookies hit different. Why? First, his balance of brown sugar and butter gives that signature chewy bite with a soft, moist center. Second, it’s a foolproof recipe that feels elevated without being complicated (we’re talkin’ no chilling, no mixers, no pastry degrees needed). And last but not least, it’s flexible—throw in walnuts, use chunks instead of chips, or double the batch because trust me, they’ll disappear. Basically, it’s your go-to cookie for whenever you want dessert without drama.
Ingredients Needed to Make Gordon Ramsay Chocolate Chip Cookies Recipe
To make the Gordon Ramsay Chocolate Chip Cookies Recipe just right—crispy on the outside, gooey in the middle, and totally addictive—you’ll want to start with quality, familiar ingredients. This recipe is all about balancing rich flavors and that perfect texture. Here’s everything you need, plus a few tips for getting the most out of each component.
- 1 cup (225g) unsalted butter, softened
Room-temperature butter is key. It blends smoothly with the sugars and gives these cookies their rich, creamy foundation. Don’t melt it—you want it soft, not liquid. If you’re curious how butter affects cookie texture, check out our buttery shortbread cookie recipe for comparison. - ¾ cup (150g) brown sugar
Brown sugar isn’t just sweet—it brings depth and moisture, which is why the Gordon Ramsay Chocolate Chip Cookies Recipe turns out soft and chewy. Light brown sugar works best, but dark will give a deeper molasses flavor if that’s your jam. - ½ cup (100g) granulated sugar
This adds structure and that lovely golden edge. The combo of brown and white sugar helps balance chewiness with crispiness—cookie harmony. - 2 large eggs
Eggs bind everything together and add a little lift. Room temperature is best for even mixing. If they’re straight from the fridge, just let them sit in warm water for a few minutes. - 1½ teaspoons vanilla extract
Don’t skip this. It rounds out the flavors and gives that warm, bakery smell we all love. Pure vanilla is always worth the splurge if you have it. - 2¼ cups (280g) all-purpose flour
This is the structure of the cookie. Be sure to spoon and level—not scoop—your flour, or you’ll end up with dry dough. If you’ve never measured flour this way, it’s a small change that makes a big difference. - 1 teaspoon baking soda + ½ teaspoon baking powder
This duo gives just the right rise and helps the cookies spread a little but not too much. You’ll get that soft center and lightly crisp edge—Gordon would approve. - ½ teaspoon salt
A small but mighty ingredient that intensifies the chocolate flavor and keeps everything from tasting flat. - 2 cups (340g) semi-sweet chocolate chips
The star of the show. Go for high-quality chips, or chop up a good chocolate bar for gooey pockets of chocolate. Want to mix things up? Try adding chunks or even mini chips. And if you love chocolate, don’t miss our rich chocolate tart recipe—another Gordon favorite. - Optional: ½ cup chopped walnuts or pecans
Totally optional, but highly recommended for some crunch and contrast. Toast the nuts first to boost their flavor if you have a few extra minutes.
Instructions to Make Gordon Ramsay Chocolate Chip Cookies Recipe
Alright, apron on and oven warming—let’s walk through how to make the Gordon Ramsay Chocolate Chip Cookies Recipe step by step. Each detail matters here, but don’t worry—this is totally doable, even if you’ve never baked a thing in your life. These instructions are designed to help you get cookies that are chewy in the center, golden around the edges, and utterly irresistible.
Step 1: Preheat Your Oven Like a Pro
Set your oven to 350°F (175°C). Give it time to fully preheat—this isn’t one of those “close enough” situations. Baking cookies in an oven that’s too cool (or too hot) can mean uneven cookies. While it heats, line two baking sheets with parchment paper or silicone baking mats to keep your cookies from sticking or over-browning.
Hot tip: If you’re using a darker baking tray, reduce the temp by 5°F to avoid over-baking. And if you want a savory treat later, check out Gordon’s oven-roasted tomato soup—perfect use of that preheated oven.
Step 2: Cream the Butter and Sugars Until Smooth
In a large mixing bowl, beat 1 cup of softened butter with ¾ cup brown sugar and ½ cup granulated sugar. You can use a hand mixer or a stand mixer with the paddle attachment. Beat until the mixture is light and fluffy—about 2–3 minutes. This step adds air, which means soft, tender cookies.
Why it matters: The creaminess helps the dough hold structure and gives you that soft chew that makes the Gordon Ramsay Chocolate Chip Cookies Recipe shine.
Step 3: Add Eggs and Vanilla—One at a Time
Crack in 2 large eggs, one at a time, mixing well after each addition. Then stir in 1½ teaspoons of vanilla extract. Your dough should be silky and rich-smelling at this point. This is the flavor base—don’t rush it.
Still have eggs to spare? Try making Gordon’s incredibly simple breakfast sandwich tomorrow morning.
Step 4: Whisk Together Dry Ingredients Separately
In another bowl, whisk together:
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Why do this separately? Because no one wants a clump of baking soda in one bite. Whisking helps evenly distribute everything before it joins the party.
Step 5: Combine Wet and Dry Mixtures Gradually
Slowly add the dry mixture into the butter mixture, mixing until just combined. Overmixing here is a no-no—it’ll make your cookies tough, not tender. The dough should be thick but soft, and it should smell like cookie heaven.
Step 6: Stir in Chocolate Chips (and Nuts, If You’re Fancy)
Fold in 2 cups of semi-sweet chocolate chips, and if you’re feeling wild, ½ cup chopped walnuts or pecans. Make sure they’re evenly spread out. Every bite should have melty chocolate goodness. For a nuttier cookie option, you’ll love Gordon’s pecan pie recipe too—it’s a fall favorite.
Step 7: Scoop the Dough Like a Boss
Use a cookie scoop or tablespoon to portion dough balls (about 2 tablespoons each) and place them on your prepared trays. Leave about 2 inches of space between them—they’ll spread out as they bake. If your kitchen’s warm, chill the dough for 10 minutes to prevent excessive spreading.
Step 8: Bake to Golden Perfection
Pop your trays into the oven and bake for 10–12 minutes, depending on your oven. You want the edges golden brown, but the centers slightly soft—they’ll finish setting as they cool.
Pro tip: Rotate trays halfway through if baking both at once for even baking. The result? Cookies worthy of Ramsay himself (and your next cookie exchange).
Step 9: Cool (If You Can Wait)
Let the cookies cool on the tray for 5 minutes before transferring them to a wire rack. They’ll firm up slightly as they cool. But hey, if you “accidentally” eat one while warm and gooey, we totally understand.
Step 10: Serve, Share, or Secretly Stash
Now you’ve nailed the Gordon Ramsay Chocolate Chip Cookies Recipe, it’s time to serve them up! These cookies pair beautifully with a tall glass of milk or—if you’re feeling grown-up—alongside a cozy Gordon Ramsay tiramisu. Store extras in an airtight container or freeze half the batch for late-night cravings.
What to Serve with Gordon Ramsay Chocolate Chip Cookies Recipe
The beauty of the Gordon Ramsay Chocolate Chip Cookies Recipe is how versatile it is—these cookies play well with just about everything. You can serve them fresh from the oven with a tall glass of cold milk (the classic move), or sandwich them with a scoop of vanilla ice cream for a dreamy dessert. They’re the perfect sweet sidekick to a cozy Gordon Ramsay pan-fried salmon dinner, if you’re balancing out the savory. Planning a brunch spread? Serve these cookies alongside Ramsay’s fluffy omelette for a surprise twist. Sweet, chewy, and rich, they steal the show in every setting.
Key Tips for Making Gordon Ramsay Chocolate Chip Cookies Recipe
To really master the Gordon Ramsay Chocolate Chip Cookies Recipe, it helps to know a few simple tricks. First, don’t skip softening the butter—it helps everything blend perfectly. Use a mix of brown and white sugar, because the brown sugar is what gives that signature chewy texture. Always measure flour properly using the spoon-and-level method, or your cookies could turn out too dense. If your dough feels too soft, chill it for 10–15 minutes. And finally, don’t overbake—pull them when the edges are golden and the centers look slightly underdone. That’s the secret to perfect Gordon Ramsay chocolate chip cookies every time.
Storage and Reheating Tips for Gordon Ramsay Chocolate Chip Cookies Recipe
So, you made a full batch of the Gordon Ramsay Chocolate Chip Cookies Recipe—but shockingly, there are leftovers. First, let them cool completely. Store them in an airtight container at room temperature for up to 5 days. To keep them ultra-soft, toss in a slice of bread (yep, really). Freezing? Place cooled cookies in a single layer on a tray, then transfer them to a freezer bag. They’ll keep for 2–3 months. To reheat, pop one in the microwave for 8–10 seconds to revive that fresh-baked magic. The Gordon Ramsay Chocolate Chip Cookies Recipe tastes just as dreamy the second (or third) time around.
Final Thoughts
The Gordon Ramsay Chocolate Chip Cookies Recipe isn’t just another cookie recipe—it’s a reliable, crowd-pleasing go-to that turns simple ingredients into something crave-worthy. With its chewy texture, rich chocolate, and foolproof steps, it’s easy to see why this recipe is quickly becoming a reader favorite. Whether you’re baking for a holiday, your kids’ lunchbox, or just your own sanity (we’ve all been there), this is a bake worth bookmarking. Don’t forget to pair it with other Ramsay desserts like his sticky toffee pudding or apple crumble for the ultimate sweet lineup.
Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.
FAQs
What is the most best cookie in the world?
It’s subjective, but the Gordon Ramsay Chocolate Chip Cookies Recipe is a top contender—chewy, rich, and loved by cookie fans everywhere.
What are Snoop Dogg cookies?
Snoop Dogg has his own twist on cookies (yes, really!) from his cookbook From Crook to Cook, featuring oatmeal-based varieties with a laid-back flavor vibe.
Where is the world’s best chocolate chip cookie?
Some say Levain Bakery in NYC—but if you’re baking at home, the Gordon Ramsay Chocolate Chip Cookies Recipe can give them a serious run for their money.
Why are my chocolate chip cookies crunchy and not chewy?
It usually comes down to too much sugar or flour, overbaking, or not enough brown sugar. Stick to the measurements in the Gordon Ramsay Chocolate Chip Cookies Recipe for the perfect chewy result.
Gordon Ramsay Chocolate Chip Cookies Recipe
These classic chocolate chip cookies—made famous by Chef Gordon Ramsay—are soft in the center, crisp at the edges, and bursting with melty chocolate chips. With buttery dough and rich brown sugar, each bite is the perfect balance of chewy and sweet. Whether you’re baking for guests or sneaking a midnight snack, this recipe guarantees bakery-quality cookies at home in less than 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup (225g) unsalted butter, room temperature
- ¾ cup (150g) packed brown sugar
- ½ cup (100g) white granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- 2¼ cups (280g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups (340g) semi-sweet chocolate chips
- Optional: ½ cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C) and line two baking trays with parchment paper.
- Cream together the softened butter, brown sugar, and white sugar in a large mixing bowl until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in vanilla extract.
- In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually mix the dry ingredients into the wet mixture until dough forms.
- Fold in the chocolate chips and optional nuts evenly throughout the dough.
- Scoop cookie dough (2 tablespoons per cookie) onto the baking trays, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until edges are golden and centers still soft.
- Cool on tray for 5 minutes, then transfer to a wire rack to finish cooling.
- Enjoy warm, or store in an airtight container for up to 5 days.
Notes
- For a gooier center, slightly underbake and allow cookies to finish cooking on the tray.
- Add a pinch of flaky sea salt before baking for a gourmet touch.
- For a nut-free option, simply skip the walnuts or pecans.
- Want them extra soft? Chill the dough for 20 minutes before baking.
