Tuesday, June 19, 2012

What's Baking: Ghirardelli Chocolate Chip Cookies


Somehow I managed to hoard a couple bags of the good chocolate chips. (Seeing as chocolate chips don't last that long around here, this was quite the miracle find.) However, given that it's expected to be in the upper-90s later this week, packing them in a box didn't seem to be the smart thing to do. So, instead I made a batch of chocolate chip cookies. (True story -- I mixed the dough in a stock pot as all our prep bowls are already packed.) My standard chocolate chip cookie typically involves oatmeal, but since that had already been packed away, I opted to just follow the recipe on the back of the bag of chips. Oh, my, it's a good one!


Ghirardelli Chocolate Chip Cookies (printer-friendly version)
makes about 4 dozen cookies. If say, you don't eat half the cookie dough, anyway.

1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla
2 1/4 cups unsifted unbleached all purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups Ghirardelli semi-sweet chocolate chips (yeah, that's the whole bag!)

1. Preheat the oven to 375 degrees.
2. Cream together the butter and sugars.
3. Stir in the eggs and vanilla.
4. In a separate bowl, stir together the flour, baking soda, and salt.
5. Mix the dry ingredients into the wet ingredients.
6. Stir in the chocolate chips.
7. Use an ice cream scoop to scoop large balls of dough onto a baking sheet. (I did about 6 cookies per batch.)
8. Bake for 9-12 minutes, or until the edges of the cookie are light brown.
9. Place the cookies on a wire rack to cool.
10. Eat!

(adapted from this recipe)
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