Bittersweet chocolate chunk cookies
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter or margarine |
| ½ | cup | Sugar |
| ¼ | cup | Packed brown sugar |
| 1 | Egg | |
| 1 | teaspoon | Vanilla |
| 1 | cup | Plus 2 Tbsp unsifted flour |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ⅔ | cup | Chopped walnuts or pecans |
| 8 | ounces | 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