I made pizza last night and figured that while I was heating up the oven, I might as well break out the chocolate chip cookie recipe. (Great rationalization, eh?) Anyway, I’d bought some Ghirardelli chocolate chips a few weeks back with the intention of making a few batches, so it was time. I just followed the recipe on the back of the chip bag, but I wanted to document it somehow because they turned out so delicious. Hence, this blog entry. I love crisp cookies and these really do the trick. It must be all the butter.
Chocolate Chip Cookies
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup butter, softened
- 1 cup sugar
- 1 cup light brown sugar, packed
- 2 tsp vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips (I used Ghirardelli)
- 1 cup chopped walnuts or pecans, chopped (optional – I didn’t have any in the house)
Preheat oven to 375 degrees. Stir flour with baking soda and salt. Set aside. In large mixer bowl, beat butter with sugar and brown sugar at medium speed until creamy. Add vanilla and eggs, one at a time. Mix on low speed until they’re mixed in. Gradually blend in dry ingredients (flour, baking soda, salt mixture) into creamed mixture. Stir in chocolate chips and nuts. Drop by tablespoon onto ungreased cookie sheets. Bake for 9-11 minutes or until golden brown. Makes 4 dozen.
Yum!
If any of these last the weekend — they likely will, as they’re so rich and there are so many — I’ll bring them into the office on Monday.
UPDATE:
NYT says: It IS all about the butter.Recipe courtesy of Ghirardelli. (Interestingly, this recipe isn’t on their Web site.
