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Nick is what I would call a cookie connoisseur. He knows a good cookie when he tastes one.

And while he enjoys most of the healthier baked goods I come up with, his favorite will always be chocolate chip cookies, right out of the oven, with a tall glass of milk.

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These cookies are full of butter, but I also use half white whole wheat flour, which helps keep them a little puffy without being cakey. I love cookies with a little heft.

They are pure cookie goodness, like the ones my mom would make and the same ones that fill your house with the aroma of golden, buttery dough.

I thought I had perfect a chocolate chip cookie recipe a few weeks ago but one item made the difference.

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These Ghirardelli 60% Cacao baking chips are incredible.

They’re a bit darker than semi-sweet chips and their shape is perfect for cookie baking – the chips aren’t as tall as regular chocolate chips and the base is a bit wider, meaning they bake into melting pools of chocolate in your favorite cookie.

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You can’t get a hunk of chocolate like that with regular old chocolate chips.

Nick’s Chocolate Chip Cookies – Makes 3-4 dozen

  • 1 cup (2 sticks) of butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar, packed
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup all purpose flour
  • 1 1/4 cups white whole wheat flour
  • 1 tsp baking soda
  • pinch cinnamon
  • 1/2 tsp salt
  • 1.5 cups chocolate chips
  • 1 cup chopped walnuts or pecans
  1. Preheat oven to 375.
  2. Mix together flour, baking soda, cinnamon, and salt.
  3. In large bowl, cream the butter and sugars together until light and fluffy.
  4. Beat in one egg at a time until combined.
  5. Add in vanilla.
  6. Gradually mix flour mixture into egg mixture.
  7. Fold in chocolate chips and nuts.
  8. Drop by tablespoon full onto baking sheet and bake 10-13 minutes, or until puffed and golden around the edges.
  9. Cool on rack.

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