GHIRARDELLI CHOCOLATE CHIP COOKIE RECIPE RECIPES

CLASSIC CHOCOLATE CHIP COOKIE RECIPE | GHIRARDELLI

Classic Chocolate Chip Cookie Recipe | Ghirardelli image

Provided by GHIRARDELLI.COM

Total Time 0 hours ours 0 minutesinutes

Yield 4 dozen cookies

Number Of Ingredients 10

Ingredients

1 cup Butter or margarine, softened
3/4 cup Sugar
3/4 cup Brown sugar, packed
2 Eggs, large
2 teaspoons Vanilla
2 1/4 cups Flour, unsifted
1 teaspoon Baking soda
1/2 teaspoon Salt
1 cup Walnuts or pecans, chopped (optional)
2 cups Ghirardelli Bittersweet 60% Cacao Baking Chips

Steps:

Heat oven to 375ºF.
Stir flour with baking soda and salt; set aside.
In large mixing bowl, beat butter with sugar, and brown sugar 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 tablespoon onto ungreased cookie sheets.
Bake for 9 to 11 minutes or until chocolate chip cookies are golden brown.

OATMEAL, CRANBERRY AND CHOCOLATE CHUNK COOKIES REC…

Oatmeal, Cranberry and Chocolate Chunk Cookies Rec… image

Provided by Giada De Laurentiis

Categories dessert

Total Time 46 minutes

Prep Time 12 minutes

Cook Time 14 minutes

Yield 12 cookies

Number Of Ingredients 13

Ingredients

1 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 stick unsalted butter, at room temperature
1/2 cup light brown sugar
1/2 cup sugar
1 large egg, at room temperature
1/2 teaspoon pure vanilla extract
2 cups old fashioned oats
1 cup dried cranberries
1 (4-ounce) 60 percent cacao bittersweet chocolate bar (recommended: Ghirardelli), chopped into 1/4-inch chunks

Steps:

Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy, about 1 minute. Add the egg and vanilla and beat until smooth. With the machine running, gradually add the flour mixture. Add the oats, cranberries and chocolate chunks. Mix until just incorporated (dough will be stiff). Using a 4-ounce cookie scoop, scoop slightly rounded mounds of the dough into 12 (2-inch-diameter) balls. Arrange 6 balls of dough, spaced evenly apart, on each baking sheet. Using the back of a spoon, flatten the tops slightly and bake until the cookies are slightly golden on the edges, about 13 to 15 minutes. Allow the cookies to cool on the baking sheet for 20 minutes before serving.

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