Make ordinary Chocolate Chip cookies extraordinary by using Ghirardelli Chocolate Chips — your choice of Milk, Semi-Sweet or 60% Cacao Bittersweet Chocolate Chips.
Original recipe makes 48 cookies
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
3/4 cup granulated white sugar
3/4 cup firmly packed light or dark brown sugar
2 teaspoons pure vanilla extract
2 large eggs
2 cups Ghirardelli Milk Chocolate Chips
1 cup chopped walnuts or pecans
Directions
- Preheat the oven to 375 degrees F. Stir together the flour, baking soda, and salt; set aside.
- In a large bowl, beat the butter with the white and brown sugars using an electric mixer at medium speed until the mixture is creamy and lightened in color, about 4 minutes. Add the vanilla and eggs, one at a time, mixing on low speed until incorporated.
- Gradually blend the flour mixture into the creamed mixture. Stir in the chocolate chips and nuts. Drop by the tablespoonful onto ungreased cookie sheets about 2 inches apart.
- Bake for 9 to 11 minutes, until the cookies are golden brown. Transfer the cookies to wire racks to cool. Store in airtight container at room temperature for up to one week.
Nutrition
Calories: 132 kcal
Carbohydrates: 15.9 g
Cholesterol: 19 mg
Fat: 7.3 g
Fiber: 0.3 g
Protein: 1.7 g
Sodium: 86 mg