February 19, 2011

Ghirardelli Chocolate Chip Cookies

Another frustrating day here in snowbound, windblown, Central New York. As beautiful as winter can be, we've had enough! 

Unfortunately, the only thing that helps us through our cabin fever is comfort food. If you find yourself bored to the core, round up the kids and bake these cookies! I've tried many recipes, including Toll House, but according to my official taste testers, this one from the back of the Ghirardelli Chocolate Baking Chips package seems to be the best one.

Ghirardelli Chocolate Chip Cookies
(makes about 4 dozen)

2 and 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
  (*I use one stick of unsalted, and one salted)
3/4 cup sugar
3/4 cup brown sugar, packed
2 teaspoons vanilla extract
2 large eggs
2 cups Ghirardelli semi-sweet chocolate chips
1 cup chopped walnuts (optional)

Preheat oven to 375 degrees. Mix flour, baking soda and salt together in a small bowl and set aside. In a medium bowl, cream the butter and sugars together (handmixer - medium speed) until fluffy. Add vanilla and eggs, one at a time, blending on low speed.

Gradually blend dry ingredients into creamed mixture. Fold in chocolate and walnuts by hand until mixed together. Drop by tablespoons onto ungreased cookie sheets (reduce oven temp by 25 degrees if using dark, nonstick cookie sheets).

Bake for 9 to 11 minutes, or until golden brown.

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