Bittersweet Chocolate Chunk Cookies Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Butter or margarine,
1/2 cup: Sugar,
1/4 cup: Packed brown sugar,
1: Egg,
1 tsp: Vanilla,
1 cup: Plus 2 Tbsp unsifted flour,
1/2 tsp: Baking soda,
1/2 tsp: Salt,
2/3 cup: Chopped walnuts or pecans,
8 ounce: Ghirardelli Bittersweet Chocolate,
Directions:
DIRECTIONS: For food processor method, place butter (cut up), sugar,
brown sugar, egg, and vanilla into processor bowl; process about 10
seconds. (Or in a mixer, cream softened butter with same
ingredients.) Stir flour with baking powder and salt; blend into
creamed mixture. Add nuts. Chop chocolate bars into small pieces;
stir into dough. Drop by rounded teaspoon onto ungreased baking
sheets. Bake at 375-F for 8 to 10 minutes or until light golden
brown. Cool on racks. These cookies are delicious served warm when
the chocolate is still soft. To reheat cookies in the microwave,
process 2 or more cookies for 15 to 20 seconds.
Source: Recipes from Ghirardelli Chocolate Company of San Francisco
From: Sallie Austin
Source from luhu.jp
brown sugar, egg, and vanilla into processor bowl; process about 10
seconds. (Or in a mixer, cream softened butter with same
ingredients.) Stir flour with baking powder and salt; blend into
creamed mixture. Add nuts. Chop chocolate bars into small pieces;
stir into dough. Drop by rounded teaspoon onto ungreased baking
sheets. Bake at 375-F for 8 to 10 minutes or until light golden
brown. Cool on racks. These cookies are delicious served warm when
the chocolate is still soft. To reheat cookies in the microwave,
process 2 or more cookies for 15 to 20 seconds.
Source: Recipes from Ghirardelli Chocolate Company of San Francisco
From: Sallie Austin
Source from luhu.jp