Ghirardelli Ultimate Double Chocolate Chip Cookies Food

GHIRARDELLI ULTIMATE DOUBLE CHOCOLATE COOKIES

Steps:

• In double boiler over hot water, melt the bittersweet chocolate chips and butter. In large bowl with electric mixer, beat eggs and sugar until thick; stir in chocolate mixture. In small bowl, stir together flour and baking powder. Stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts.
• On a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 8 inches long. Wrap tightly; refrigerate at least 1 hour or until firm. (Dough can also be frozen; thaw in refrigerator before proceeding with recipe.).
• Preheat oven to 375 degrees. Unwrap dough. With sharp knife, cut into 3/4 inch slices. Place slices 1 1/2 inches apart on greased or parchment-lined baking sheet. Bake 12-14 minutes or until shiny crust forms on top but interior is still soft.
• Cool on baking sheet.

GHIRARDELLI'S DOUBLE CHOCOLATE COOKIES

Steps:

• Melt the bittersweet chocolate chips and butter in a double boiler or in the microwave. Set aside to cool slightly.
• Whisk together the flour and baking powder. Set aside.
• In a large bowl, beat the eggs and sugar until thick. Stir in the chocolate mixture.
• Stir in the flour mixture followed by the semisweet chocolate chips and nuts.
• Use plastic wrap to help form the dough into two logs about 2 inches in diameter and 12 inches long. (The dough will be soft, so be sure to wrap well and tightly.)
• Refrigerate the dough until firm (at least an hour up to overnight).
• Preheat oven to 375°F. Line baking sheets with parchment paper or silicone liners.
• Unwrap the chilled dough and cut into 3/4-inch slices with a sharp knife.
• Place the cookies on the prepared pans, leaving about 2 inches between cookies.
• Bake (one pan at a time) 12 to 14 minutes, or until a shiny crust forms on top but the interior is still soft. Keep the remaining dough refrigerated between batches.
• Cool on the pans for 5-10 minutes. Then transfer the cookies to a wire rack to cool completely.

GHIRARDELLI DOUBLE CHOCOLATE COOKIES

Steps:

• Preheat oven to 350°.
• Break chocolate bar into 1" pieces, Melt semi-sweet chocolate according to melting instructions, (I use a double-boiler on the stovetop).
• Stir in brown sugar, butter, eggs and vanilla.
• In separate bowl, mix flour and baking powder.
• Add flour mixture to the chocolate mixture, mixing well.
• Fold in chocolate chips and nuts.
• Drop by 1/4 cup onto ungreased cookie sheet.
• Bake 12-14 minutes.
• Cool 1 minute on baking sheet, remove to wire cooling racks.

ULTIMATE CHOCOLATE CHIP COOKIES GHIRARDELLI

Steps:

• Preheat oven to 375°F Stir flour with baking soda and salt; set aside. In large mixer bowl, cream butter with sugar, brown sugar, eggs and vanilla. Gradually blend dry mixture into creamed mixture. Stir in nuts and Double Chocolate Chips. Drop tablespoon of dough per cookie onto ungreased cookie sheets. Bake at 375°F for 9 to 11 minutes or until golden brown.

ULTIMATE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F.
• Combine shortening, sugar, milk and vanilla in large bowl.
• Beat at medium speed of electric mixer until well blended.
• Beat in egg.
• Combine flour, salt and baking soda in small bowl.
• Mix into creamed mixture at low speed until just blended.
• Fold in chocolate chips and nuts.
• Drop rounded tablespoonfuls of dough 3-inches apart onto ungreased cookie sheet (I prefer air-bake cookie sheets).
• Bake at 375° for 8-10 minutes for chewy cookies (they will look light and moist--do not overbake), 11-13 minutes for crisp cookies.
• Cool 2 minutes on cookie sheet.
• Remove to wire rack.
• Serve warm or cool completely before storing.