If you ever visited San Francisco’s Ghirardelli Square in the 1980s, you might remember the warm, buttery aroma that floated from the doors of a little bakery called Blue Chip Cookies. Long before cookie cafes were everywhere, this place was quietly making some of the best chocolate chip cookies you could buy—thick, chewy, and rich with premium chocolate.
Blue Chip Cookies San Francisco
Blue Chip Cookies opened in 1983 and quickly became a favorite with both locals and tourists. Nestled near Fisherman’s Wharf, it was known for using high-quality ingredients and for a unique baking method: cold butter, low oven temperature, and no shortcuts. The cookies were hefty, golden, and full of character—like San Francisco itself.
Although the original location is gone, the recipe lives on. In fact, it was published on the bakery’s own letterhead at one point and has been floating around baking forums ever since. The recipe is also in David Lebovitz's The Great Book of Chocolate.
The dough comes together easily but needs a chill, so plan ahead. You’ll want to use good chocolate here. I sometimes go with a mix of semisweet and milk Ghirardelli chips in honor of the original location. Or sometimes I just use Toll House. These cookies are good with any chips. They do indeed bake at 300°F, which feels odd at first, but the result is a tender cookie with a just-set center and chewy edges.
One bite and you’ll see why people still talk about them decades later.
Recipe
Great Book of Chocolate Cookies aka Blue Chip Chocolate Chip Cookies
Ingredients
- ½ cup granulated sugar (100 grams)
- ½ cup very firmly packed light brown sugar (120 grams)
- 8 tablespoons unsalted butter, cold, cut up (115 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 1 ¼ to 1 ⅓ cups all-purpose flour (175 grams)
- ¼ teaspoon plus an extra pinch of salt I used a scant ½ teaspoon
- 1 ⅓ cups semisweet chocolate chips
- ¾ cups pecans toasted and chopped
Instructions
- Adjust the oven rack to the top third of the oven and preheat to 300F (150C).
- Cream cold, cut up butter and sugar with an electric mixer. When smooth, beat in the egg, vanilla, baking soda and salt.
- Scrape sides of bowl and make sure salt & soda are well distributed, then add the flour and stir by hand until it has almost disappeared. Add the chocolate chips and toasted nuts and stir until mixed in.
- Shape the dough into 2 inch balls and place about 3 to 4 inches apart on parchment lined cookie sheets. Press tops down slightly. Bake for 18-22 minutes or until cookies are a golden brown.
- Remove from the oven and let cool on a wire rack.
brazenbaker says
These cookies are so good! I love that I can use cold butter! Thin, soft, chewy in the middle and soft crunchy edges! Thank you for sharing!
Sue says
I finally got around to making these, and I'm sorry that it took me so long! I'm really impressed with the texture of this cookie. I will definitely make them again and again. I used dark brown sugar because that's all I had on hand, but I'm not sorry. I think it was perfect with these cookies and the Ghiradelli chocolate chips that I used.
Amanda says
Made these today...Absolutely YUMMY..My 2 yr old literally shoved one in his mouth to try and steal my remaining cookie "that I was eating" I finished it just as he finished his and he threw a tantrum ....And the hubby ate 4 before he even said a word to me after work. I'd say these will be made a lot in our house!!! Thanks so much...
Jackie says
I have made these several times now and I love the simplicity of the recipe! My friends and family love the taste and texture of the cookie. The pecans are wonderful and magical in this cookie. 😀 Thank you so much for posting this recipe with your mods!
KatyBelle says
I made these today. This is it! This is the cookie I've been looking for. I cut the choc. chips back a bit and didnt' have enough pecans, but next time I will!
So, so yummy!
Thank you!!!
Katy
Anna says
Hi Jennifer,
I actually used close to a half teaspoon because I tend to miss salt if it's not there. The original recipe only called for 1/4 teaspoon.
Jennifer says
I did make these last night and they came out good. I followed the gram weight measurements (I actually think it's easier to weigh the flour and sugars rather than measure them out) and the measurements in your version were perfect.
I do think mine could have used a tad more salt, next time I would up it to 1/2 a teaspoon.
Jennifer says
I'm thinking of making these tonight, but I also have another TBM ("to be made" kinda like my stack of TBR books!) recipe sitting around, one that has orange zest, pistachios and milk chocolate chips.
I think my kids would like this recipe more though!
Katherine says
These are yummy! Made them today with walnuts instead of pecans. Much better to stay in the warm house eating these cookies instead of bearing the Chicago cold!
johnna knows good food says
I'm going to try these...they taste great with a bowl of french vanilla ice cream;-)
Katrina says
Whhaatt? Three ccc queens who havne't seen this recipe or tried it??? The shame of it all. Thanks for the heads up, Anna. It will be next on my list of ccc's to make.
FAD Mom says
i'm on a lookout for great chocolate chip cookies and yours look really good.
clumbsycookie says
I haven't seen these before either Anna ;)!
Anna says
I want to try them with dark brown sugar instead of light.
bakingblonde says
Oh, I wonder how they compare to the CI cookies. I love those!
unconfidentialcook.com says
Who doesn't love a cccookie? Love the chewy brown sugar. Wish I had one (or more) right now!
Sarah says
I've made this recipe twice and my hubby & I are obsessed with them!! The only change I've made is to sub 1/4 c. of applesauce for 1/4 c. of the butter. The result? Amazing. Crisp edges and outside - super creamy/chewy middle. Probably one of the only times I haven't noticed less fat!
VeggieGirl says
Love your changes!!
deanna says
These cookies look great! Nothing is better than a chewy cookie!
Pearl says
chocolate chip cookies? classic!
Anna says
I feel better now, K. I thought I was the only blogger who hadn't written about these.
Katrina says
Ahhh, ccc's! I made some yesterday that I'm going to post. Have never seen this recipe though and will have to try it!
Whhattt? No oatmeal? 😉
The cookies look awesome!
Anna says
Hi Judy,
I'm not sure how I missed this one. I think all the popular bloggers have made it because it's by DL. It felt strange baking near the top of the oven but I'd do it again for these cookies.
Judy says
Anna - I made these several months ago and thought they were good, but weird (baking temps and upper third rack).