Ghirardelli cookies
Ghirardelli Chocolate Chip Cookies (yield: about 4 dozen cookies)
2 ¼ cups unsifted flour
1 tsp baking soad
½ tsp salt
1 cup (2 sticks) butter, softened
¾ cup sugar (white/granulated)
¾ cup brown sugar, packed
2 tsp vanilla extract
2 eggs
10 oz Ghiradelli 60% Cacao bittersweet chocolate ships
1 cup chopped walnuts or pecans (optional)
Preheat oven to 375 degrees F.
Stir flour with baking soda and salt. Set aside.
Beat butter with (white) sugar and brown sugar at medium speed until creamy. Add vanilla and eggs, one at a time, mixing on low speed until incorprated.
Gradually blend dry mixture into creamed mixture.
Stir in (semisweet/bittersweet) chocolate chips and (if desired) nuts.
Drop by tablespoon onto ungreased cookie sheets.
Bake for 9 to 11 minutes or until golden brown.
2 ¼ cups unsifted flour
1 tsp baking soad
½ tsp salt
1 cup (2 sticks) butter, softened
¾ cup sugar (white/granulated)
¾ cup brown sugar, packed
2 tsp vanilla extract
2 eggs
10 oz Ghiradelli 60% Cacao bittersweet chocolate ships
1 cup chopped walnuts or pecans (optional)
Preheat oven to 375 degrees F.
Stir flour with baking soda and salt. Set aside.
Beat butter with (white) sugar and brown sugar at medium speed until creamy. Add vanilla and eggs, one at a time, mixing on low speed until incorprated.
Gradually blend dry mixture into creamed mixture.
Stir in (semisweet/bittersweet) chocolate chips and (if desired) nuts.
Drop by tablespoon onto ungreased cookie sheets.
Bake for 9 to 11 minutes or until golden brown.