CHOCOLATE CHIP COOKIES

Link here: Ghirardelli Chocolate Chip Cookies

Ghirardelli Chocolate Chip Cookies

Yield: 4 dozen cookies

• 11 1/2 ounce(s) Semi-Sweet Chocolate Chips
• 1 cup(s) butter or margarine, softened
• 3/4 cup(s) sugar
• 3/4 cup(s) brown sugar, packed
• 2 large eggs
• 2 teaspoon(s) vanilla
• 2 1/4 cup(s) unsifted flour
• 1 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 1 cup(s) walnuts or pecans, chopped (optional)

Directions:

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 golden brown.

Note: The 11 1/2 ounces of Semi-Sweet Chocolate Chips can be substituted with any variety of chip flavor (i.e.- Milk Chocolate Chips, 60% Cacao Bittersweet Chocolate Chips, etc.)

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I did use the;"Kitchen-Aid",
                     tickled to death the hubby got it for my birthday a few years ago.

This is the best chocolate I have ever eaten.

Making the dough's today, will bake all day tomorrow;
                                                        it's suppose to rain and get cold.

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Merry Christmas
xoxox

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