Chocolate Chip Cookies
This is the “Ghirardelli Chocolate Chip Cookies” recipe found on the back of Ghirardelli chocolate chip packages. 

2 ¼ cups unsifted flour1 tsp baking soda½ tsp salt
1 cup (2 sticks) butter, softened
¾ cup sugar
¾ cup brown, packed
2 tsp vanilla extract
2 eggs
10 oz Ghirardelli 60% Cacao Bittersweet Chocolate Chips OR
2 cups Ghirardelli Semi-Sweet Chocolate Chips
1 cup chopped walnuts or pecans (optional)

Preheat oven to 375° F. Stir flour with baking soda and salt; set aside. Beat butter with sugar and brown sugar at medium speed until creamy. Add vanilla and eggs, one at a time, mixing on low speed until incorporated.

Gradually blend dry mixture into creamed mixture, Stir in chocolate chips and nuts (if desired). Drop by tablespoon onto ungreased cookie sheets. Bake for 9 to 11 minutes or until golden brown.

My notes: Using less flour works better. Also, I use less sugar and replace it with Turbinado sugar. Usually I don't use Ghirardelli brand and never put in the full amount the recipe calls for. 

The story behind this recipe: My sister and I enjoy making these together. While we make them we usually listen to music and sing. Hope you enjoy them as much as we do!

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