Ghirardelli Chocolate Chip Cookie Food

GHIRARDELLI CHOCOLATE CHIP COOKIE BAR

Steps:

• Preheat oven to 325 degrees F.
• In a large bowl, beat butter with brown sugar and vanilla at medium speed until light and fluffy.
• Add eggs, one at a time, mixing on low speed until combined.
• In a small bowl combine flour, baking powder, and salt; gradually add to egg mixtuer while mixing on low speed.
• Fold in chocolate chips and nuts, if using.
• Spread batter evenly in an ungreased 13x9 inch (3.5L) pan. Bake for 25 to 30 minutes or until a wooden pick inserted in centre comes out clean.
• Cool completely in pan on wire rack. Remove from pan and cut into squares.

GHIRARDELLI® CLASSIC CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375 degrees F.
• Stir flour with baking soda and salt; set aside.
• In a large mixing bowl, beat butter with both sugars at medium speed until creamy and lightened in color.
• Add eggs and vanilla, one at a time. Mix on low speed until incorporated.
• Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips.
• Drop by tablespoonfuls onto ungreased cookie sheets.
• Bake for 9 to 11 minutes or until chocolate chip cookies are golden brown.

GHIRARDELLI FLOURLESS FUDGY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Place pecans in a single layer on a baking sheet, and bake in preheated oven until toasted and fragrant, 6 to 8 minutes, stirring halfway through. Let cool completely, about 20 minutes.
• Line 2 large baking sheets with parchment paper; lightly coat parchment with cooking spray.
• Sift together powdered sugar, Ghirardelli Premium Baking Cocoa, and salt in a large bowl. Whisk egg whites in a separate bowl until frothy, about 1 1/2 minutes. Stir egg whites and vanilla into powdered sugar mixture. Batter will be very thick. Stir in Ghirardelli Bittersweet Chocolate Chips and toasted pecans until well combined.
• Using a 1 1/2-inch cookie scoop (about 2 tablespoons), scoop dough, and place 3 inches apart on prepared baking sheets.
• Bake in preheated oven until tops are shiny and cracked, 8 to 10 minutes. Cool on baking sheet 5 minutes; transfer to wire racks and cool completely, about 15 minutes.

MILK CHOCOLATE CHIP COOKIES (GHIRARDELLI)

Steps:

• Preheat oven 375 degrees F.
• Stir Flour with baking soda and salt, set aside.
• Beat butter with sugar and brown sugar at medium speed until creamy and lightened in color (about 4 minutes).
• 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 (if desired).
• Drop by tablespoon onto ungreased cookie sheets.
• Bake for 9 - 11 minutes or until golden brown.

GHIRARDELLI CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°.
• Stir flour with baking soda and salt, set aside.
• In a large bowl, beat butter with sugars at medium speed until creamy and lightened in color (about 4 minutes).
• Add vanilla and eggs, one at a time, mix on low speed until incorporated.
• Gradually blend dry mixture into creamed mixture.
• Stir in nuts and chocolate chips.
• Drop by tablespoon onto ungreased baking sheets.
• Bake for 9-11 miutes or until golden.
• Makes about 4 dozen cookies.

GHIRARDELLI CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Preheat oven to 375 degrees.
• Combine flour, baking soda, baking powder, and salt in a small bowl; set aside.
• Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
• Add eggs one at a time, beating well after each addition.
• Gradually beat in flour mixture. Stir in chocolate chips.
• Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown.
• Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

TOLL HOUSE COOKIE RECIPE, HIGH ALTITUDE, WITH GHIRARDELLI CHIPS

Steps:

• Preheat oven to 375 degrees F.
• Combine flour, baking soda, and salt in a small bowl.
• Cream butter, granulated sugar, brown sugar, and vanilla until it's a fluffy mixture. Scrape sides of bowl with spatula.
• Add eggs, one at a time, beating well after each addition. Tip: First, crack eggs into a cup or dish to ensure no bits of shell enter the butter/sugar mixture.
• Add flour mixture gradually, beating until mixed.
• Stir in chocolate chips.
• Stir in nuts (optional).
• Drop by rounded tablespoon onto a lightly greased cookie sheet.
• Bake for 9-11 minutes or until light golden brown around the edges and on the bottom of cookies.
• Cool on baking sheets for two minutes; remove to wire racks to cool completely.
• Repeat until all dough is baked into cookies. You can refrigerate the dough for baking later, bringing the dough to room temperature before baking.
• Enjoy! (And probably share).

GHIRARDELLI MILK CHOCOLATE CHIP COOKIES

Steps:

• 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.