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Try this Ghirardelli chocolate chip cookie recipe made with bittersweet chocolate chips for indulgent cookies that are delicious, bite after bite.
Ingredients
- 2 ¼ cups all-purpose flour, unsifted
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups Ghirardelli® Bittersweet 60% Cacao Baking Chips
- 1 cup walnuts, chopped
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Stir flour, baking soda, and salt together in a bowl.
Step 3
Combine butter and both sugars in a large mixing bowl; beat with an electric mixer at medium speed until creamy and light in color. Beat in eggs, one at a time, until combined. Add vanilla and mix on low speed until incorporated.
Step 4
Gradually blend flour mixture into butter mixture. Stir in chocolate chips and walnuts. Drop by tablespoonfuls onto ungreased cookie sheets.
Step 5
Bake in the preheated oven until cookies are golden brown, 9 to 11 minutes, switching racks halfway through.
Step 6
Remove from the oven and transfer to wire racks to cool.
Tips
Use pecans instead of walnuts if preferred.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 36 | |
| Calories 126 | |
| % Daily Value * | |
| Total Fat7g | 8% |
| Saturated Fat4g | 20% |
| Cholesterol21mg | 7% |
| Sodium48mg | 2% |
| Total Carbohydrate17g | 6% |
| Dietary Fiber0g | 1% |
| Total Sugars6g | |
| Protein1g | |
| Calcium7mg | 1% |
| Iron0mg | 2% |
| Potassium17mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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