Ghirardelli Chocolate Chunk Cookies Recipe
Ingredients
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Packed brown sugar | 1/4 Cup (16 tbs) | |
| Egg | 1 | |
| Vanilla | 1 Teaspoon | |
| 1 cup plus 2 tablespoons unsifted flour | ||
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Walnuts | 2/3 Cup (16 tbs), chopped | |
| 2 bars (4 oz. each) Sweet Dark Chocolate or Semi-Sweet Chocolate or Milk Chocolate for Baking or Bittersweet Chocolate | ||
Directions
In a food processor, place butter (cut into 4 pieces), sugar, brown sugar, egg, vanilla into processor bowl; process about 10 seconds.
(Or in a mixer, cream softened butter with same ingredients.) Stir flour with baking powder and salt; blend into creamed mixture.
Add nuts.
Cut each chocolate bar into 48 pieces (1/2 inch squares); stir into dough.
Drop by rounded teaspoon onto ungreased baking sheet.
Bake at 375°F. for 8 to 10 minutes or until light golden brown.
Cool on racks.
These cookies are delicious served warm when the chocolate is still soft.
To reheat cookies in the microwave, process 2 or more cookies for 15 to 20 seconds.
(Or in a mixer, cream softened butter with same ingredients.) Stir flour with baking powder and salt; blend into creamed mixture.
Add nuts.
Cut each chocolate bar into 48 pieces (1/2 inch squares); stir into dough.
Drop by rounded teaspoon onto ungreased baking sheet.
Bake at 375°F. for 8 to 10 minutes or until light golden brown.
Cool on racks.
These cookies are delicious served warm when the chocolate is still soft.
To reheat cookies in the microwave, process 2 or more cookies for 15 to 20 seconds.
Chef
