Product: Bittersweet Chocolate Chips
Bob Recipe: Ghirardelli Chocolate Chip Cookies
Makes 4 dozen cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar, packed
2 teaspoons vanilla
2 large eggs
2 cups Ghirardelli 60% cacao bittersweet chocolate chips
1 cup chopped walnuts or pecans
Preheat ovent to 375 F. Stir flour with baking soda and salt; set aside.
In large mixing bowl, beat butter, sugar and brown sugar at medium speed until creamy. Add vanilla and eggs, one at a time, mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in chocolate chips and nuts.
Drop by tablespoon onto ungreased cookie sheets. Bake for 9 to 11 minutes or until golden brown.
Tip: 1 cup chocolate chips = 6 oz
3 lb bag = 8 cups