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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Ghirardelli Chocolate Chip cookies Recipe

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This recipe for Ghirardelli Chocolate Chip cookies is from The Blodgett Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar, packed
2 tsp vanilla
2 large eggs
2 cups bittersweet chocolate chips
1 cup chopped pecans or walnuts (optional)
Directions:
Directions:
Preheat oven to 375º. Stir flour, baking soda, salt together. In separate bowl, beat butter and sugars at medium speed until creamy. Add vanilla and eggs, one at a time, mixing on low speed until incorporated.
Gradually blend dry mixture into creamed mixture. Stir in chocolate chips and nuts. Drop by tablespoon onto ungreased baking sheet. Bake for 9-11 minutes or until golden brown.
Number Of Servings:
Number Of Servings:
4 dozen
Personal Notes:
Personal Notes:
www.ghirardelli.com . 1 cup chips = 6 oz; 1 3-lb bag=8 cups; regular choc. chips work just as well. I found that in my oven, 12 mins at 375 made the cookies too dark and crispy. I like them crispy, but not so dark, so suggest that you watch the first batch, and adjust timing or temperature to suit yourself. I shortened the time the cookies were in the oven.

 

 

 

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