Flour and Flowers | A Kitchen and Garden Blog

Ghirardelli Chocolate Chip Cookies

Cookies might be my favorite thing.  Or cheese.  Or chocolate.  Or tea.  But probably cookies.  And the best cookies are chocolate chip cookies.  And the best chocolate chip cookies are soft and chewy and warm from the oven.  They should be so soft and chewy and warm that you can barely hold them without them falling apart, and the chocolate chips should leave chocolate smears on anything they touch.  Ghirardelli is the master of chocolate, so it just makes sense that they would be the master of chocolate chip cookies, too.  And they are.

My all-time favorite Ghirardelli cookies are actually their Clementine’s Oatmeal Chocolate Chip cookies, but this time I wanted something I could make tiny, and oats make cookies a bit less dainty, so I went for the classic recipe.  I didn’t do a blow-by-blow on this one, but it was a lot of fun trying to make tiny cookies (you’d be surprised – even just a teaspoon makes pretty big cookies).  This is just one batch, and I made 90 1 1/2-inch cookies.  These were perfect right out of the oven, and they were still soft and chewy the next day.

~*~

Ghirardelli Chocolate Chip Cookies
Ghirardelli

yields 4 dozen cookies (or 90 if you make tiny ones)

Ingredients

  • 2 1/4 cups unsifted flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar, packed
  • 2 tsp vanilla extract
  • 2 eggs
  • 2 cups Ghirardelli semi-sweet chocolate chips

Directions

  1. Heat oven to 375ºF
  2. Stir flour with baking soda and salt; set aside.
  3. In large mixing bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color.
  4. Add eggs and vanilla, one at a time.
  5. Mix on low speed until incorporated.
  6. Gradually blend dry mixture into creamed mixture.
  7. Stir in nuts and chocolate chips.
  8. Drop by tablespoon (or teaspoon for tiny cookies) onto ungreased cookie sheets.
  9. Bake for 9 to 11 minutes (7 to 9 minutes for tiny cookies) or until golden brown.
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