Ghirardelli Chocolate Chip Cookies by Barbara

From the back of the package, this recipe is a little different than most chocolate chip cookie recipes on Feast Everyday.  It only uses baking soda, and no baking powder.  The result is a soft, chewy cookie that emphasizes the chocolate chips and nuts.  I used pecans but you could use walnuts, if you prefer.  They also bake them at a higher temperature --- 375 degrees --- We usually bake at 350 degrees. 

Very easy to make. I will definitely make these again.  

On a side note, I recently ran across a menu I saved from my first visit to the Ghiradelli factory store in San Francisco. Check out the prices.  A Banana Split was $2.85.  Two scoops of ice cream was $1.50.

---Barbara

Ghirardelli Chocolate Chip Cookies

(Recipe is on the back of the bag)

Makes 4 dozen cookies

2 1/4 cups all-purpose flour

1 t. baking soda

1/2 t. salt

1 cup (2 sticks) unsalted butter, softened

3/4 c. white sugar

3/4 c. brown sugar, packed

2 t. vanilla extract

2 eggs, room temperature

2 cups Ghirardelli semi-sweet chocolate chips (12 ounces)

1 cup chopped nuts, pecans or walnuts

Preheat oven to 375 degrees.  Stir flour with baking soda and salt; set aside.  Beat butter with sugar and brown sugar at medium speed until creamy.  Add vanilla and eggs, one at a time, mixing on low 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 to 11 minutes. or until golden brown.  

Barbara's notes:

I used parchment paper lined cookie sheets, and baked them one tray at a time.  The first batch which were slightly larger took 10 minutes.  The smaller cookies took 9 minutes.

Let cool for 5 minutes on the pan, then remove to a rack to finish cooling.  

B