Chocolate Chip Cookies

(from my old blog) Yesterday I made a batch of chocolate chip cookies, at my husband's request. No nuts - just chocolate chips. I used the recipe from the back of a package of Ghiradelli semi-sweet chips, but I used both the remaining semi-sweet chips and a whole package of Ghiradelli's double chocolate chips too.

(There weren't a lot of the semi-sweet ones - about a quarter of a package.) Anyway, I made them very small - definitely just a teaspoonful per cookie - and they are nice, bite-sized cookies that dare you to stop once you've begun.

Here is the recipe:

Ghiradelli Chocolate Chip Cookies

2 1/4 cups unsifted flour

1 tsp baking soda

1/2 tsp salt

1 cup butter, softened (the recipe didn't say it, but this should be unsalted butter)

3/4 cup sugar

3/4 cup brown sugar, packed

2 tsp vanilla

2 large eggs

1 cup walnuts (I didn't use them)

1 bag (12 oz) Ghiradelli Semi-Sweet Chocolate Chips

Preheat oven to 375 degrees F.

Stir flour w/baking soda and salt, set aside. (Use a whisk - it'll incorporate everything together better.)

In large bowl, 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, mix on low speed until incorporated. (Scrape the bowl down after each egg is incorporated.)

Gradually blend dry mixture into creamed mixture. (I added it in 3 batches, scraping down the bowl after each addition.) Stir in nuts and chocolate chips (or just chips, if that's what you're doing).

Drop by tablespoon onto ungreased baking sheets. (I used teaspoons, and dropped them onto parchment-lined pans. Clean up is quicker, and you can re-use the parchment a few times.)

Bake for 9-11 minutes or until golden brown. (I baked for 5 minutes on the lower rack, then turned the pan around and moved it to the upper rack, and popped in the next sheet of cookies. Baked another 5 minutes, took the ones on the top rack out, turned and moved the pan on the lower rack to the higher rack, and popped in the next pan. It worked well.) I don't know how many it made - but I know they won't last the week. Next time, though, I'm putting nuts in. I was also thinking of using 3 sizes of chips, just for kicks.

Comments

[Teresa]

Love C.C. cookies! What I do is get the blocks of Bakers semi-sweet chocolate and break them into chunks. I find that the texture is much more enjoyable. Just think about it: Biting down into a big hunk of warm chocolate! *drooling*

BTW: I'm with you husband, no nuts for me, either!!