ghirardelli chocolate chip cookies

Another great recipe from the Ghirardelli website. A favorite of Nathan's because he gets to adorn these cookies with M&M's. For a super soft cake-like cookie (pictured below), I substituted some of the granulated sugar with instant vanilla pudding.

YIELD:

24 large cookies

INGREDIENTS:

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

DIRECTIONS:

1. In large mixing bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color. 
2. Add eggs and vanilla, one at a time. Mix on low speed until incorporated. 
3. Sift flour with baking soda and salt. Gradually blend into creamed mixture. Stir in nuts and chocolate chips. 
4. Cover, and chill dough for at least one hour.
5. Preheat the oven to 375 degrees F. Roll into 2 inch balls and press down with a fork.
6. Bake for 12 to 13 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Note: If you like cookies with a more cake-like consistency, substitute the 3/4 cup granulated sugar with a 3.4 ounce package of instant vanilla pudding mix and 1/4 cup granulated sugar. Add the pudding mix and sugar (in step 1) and follow above directions.

 

chewy peanut butter chocolate chip cookies

If you like peanut butter, this cookie is soft and oh so peanut buttery.

YIELD:

24 cookies

INGREDIENTS:

• 1/4 cup butter, softened
• 1/4 cup shortening
• 1 cup peanut butter
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 tablespoons light corn syrup (optional)
• 2 tablespoons water
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semi-sweet chocolate chips

DIRECTIONS:

1. In a large bowl, cream together the butter, shortening, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. 
2. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chips.
3. Cover, and chill dough for at least one hour.
4. Preheat the oven to 375 degrees F. Roll into 2 inch balls and press down with a fork.
5. Bake for 12 to 13 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Note: If you don't have shortening, substitute the shortening for 1/4 cup butter. I also used less than 2 cups of chocolate chips (quantity and type of chips depends on your liking). For extra peanut butter flavor, substitute some of the chocolate chips for peanut butter chips.

ghirardelli double chocolate cookies

This recipe can be found on the Ghirardelli website and is to die for! Slightly crusty on the outside and rich and gooey on the inside. If you like chocolate, this cookie is worth every calorie. 

YIELD:

24 cookies

INGREDIENTS:

• 12 ounce(s) semi-sweet chocolate chips
• 10 ounce(s) 60% cacao bittersweet chocolate chips
• 6 tablespoons butter
• 3 eggs
• 1 cup sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1 cups chopped walnuts (optional)   

DIRECTIONS:

1. In double boiler over hot water, melt bittersweet chocolate chips and butter. In large bowl with electric mixer or whisk, beat eggs and sugar until thick; stir into chocolate mixture. In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts (optional). 
2. Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 12 inches long. As dough will be quite soft, use plastic wrap to hold dough in log shape. Wrap tightly; refrigerate at least 1 hour or until firm. 
3. Heat oven to 375°F. Unwrap dough; with sharp knife, cut into 3/4-inch slices. Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet.
4. Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet; store in airtight tin up to 1 week.   

Note: I found that using the suggested amount of semi-sweet chocolate chips made the cookie too rich, so reduce the quantity as necessary. Also, to make a different variation of this cookie, substitute half of the semi-sweet chocolate chips for peanut butter chips.  

soft oatmeal cookies w/ chocolate chips & raisins

I found this recipe on allrecipes.com and tweaked it slightly. These oatmeal cookies are soft and delicious. Slightly salty and not too sweet. Even Linh (who does not usually save room for dessert) likes this cookie.

YIELD:  

24 cookies 

INGREDIENTS:

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup brown suger, packed
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 2 1/2 cups quick cooking oats (or 2 3/4 cup for a thicker consistency)
• 3/4 cup raisins (optional)
• 3/4 cup semi-sweet chocolate chips (optional) 

DIRECTIONS:

1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. 
2. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. 
3. Mix in oats, chocolate chips, and raisins. 
4. Cover, and chill dough for at least one hour.
5. Preheat the oven to 375 degrees F. Roll into 2 inch balls and press down with a fork.
6. Bake for 12 to 13 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.