Tuesday, September 8, 2009

Ghirardelli Chocolate Chip Cookies {52 Cookies in a Year - Week 5}

This recipe came from the back of the Ghirardelli chocolate chip bag.  I was walking through Publix a few weeks ago and saw this big bin of bags and bags of chocolate chips.  They were on sale so I grabbed up a bag knowing that I could use them in a cookie recipe. 

After thinking on what chocolate chip recipe would be great for these chips, because they are semi sweet…I looked to the back of the bag!  Although these are delicious, I will never bake them again.  What an absolute mess!  They were so stuck that I had to scrap each one off with a spatula and wash the cookie sheet in between batches.  This wasn’t a cheap pan either.  It’s a Kitchen Aid…Zack got it for me for Christmas a couple of years ago…It never sticks, until these laid upon it! *smiles*  Do yourself a favor if you want to bake these cookies…Use a silicone mat!

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What will you need?

  • 2 1/4 cup all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup packed light brown sugar
  • 2 tsp vanilla
  • 2 eggs
  • 2 cups Ghirardelli 60% Cacao Bittersweet Chocolate Chips
  • 1 cup chopped nuts (optional)  I didn’t use any

What do you do?

  1. Preheat oven to 375 degrees.  Stir flour with baking soda and salt; set aside.
  2. Beat butter with sugar and brown sugar at medium speed until creamy and lightened in color (about 4 minutes).  Add vanilla and eggs, one at a time, mixing on low speed until incorporated.  Gradually blend dry mixture into creamed mixture. 
  3. Stir in chocolate chips and nuts (if desired).  Drop by tablespoons onto ungreased cookie sheet.  Bake for 9 to 11 minutes or until golden brown.

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Nope, that isn’t where somebody took a bite of the cookie, it’s where it had stuck to the cookie sheet!  These were a booger to bake I’ll tell you but they are really tasty!

Link up with us and share your cookie recipes!


The imPerfect Houswife said...

Hey, I like your honesty - the best part about this whole thing is we can learn what does and doesn't work!! I posted a recipe and didn't use margarine and have a picture of why I didn't on my blog today. Hope you have a good Tuesday, girl!! ♥
PS - Do you have any idea what the heck is up with posting pictures on posts now?? Something changed in mine and it uploads the actual picture but then I can't figure out how to move it around. TOTAL pain in the hiney!! I know I changed something I shouldn't have, but I'm not sure what?

Thena said...

Must be a day for chocolate. I linked to you with my recipe for no bake cookies.

Rambling Girl said...

Oops we all must be thinking the same...my cookies were really Pillsbury slice and bake...hehehehe but I decided I better not cheat and put it on the cookie blog today. I just haven't made any cookies except those. I still lvoe this blog though and hope you keep it up.

Heatherlyn said...

It looks like a butter issue. I hope they still tasted good. I don't have good luck with making chocolate chip cookies. I buy otis spunkmeyer cookie dough or something very similar. They always turn out the same and good that way. :) But those ghiradelli chips are my favorite and I use them for lots of other things. :)

Misti of Studio M Designs said...

These still look great! I have learned with the good chocolate that if you refridgerate the chips for a while first they don't get so messy while baking. I only use Ghirardelli when baking and when dipping strawberries, so I learned very quickly that better chocolate doesn't have so much wax in it. (Which is a good thing!)

I think I will try your Gone Fishing cookies this weekend. Can't wait!