Cookie Monster

Made a batch of choco chip cookie using The Ghirardelli Chocolate Cookbook recipe. It was delicious but I decided to max the choco level and added cocoa powder to the batter and lessen the sugar content.

My version was sinfully chewy and chocolatey. Perfect with a glass of cold milk or freshly brewed coffee. Another success with kids, teens, adults and seniors.

I called my version Chocoholic Choco Chip Cookie.

Ghirardelli Milk Chocolate Chip Cookie

Makes 48 cookies

2-1/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, at room temperature

1 cup granulated white sugar

1 cup firmly packed brown sugar

2 teaspoon pure vanilla extract

2 large eggs

2 cups Ghirardelli Milk Chocolate Chips

1 cup chopped walnuts or pecans (optional)

Preheat oven to 375°F.

Stir together flour, baking soda and salt; set aside.

Beat butter with the white and brown sugar until mixture is creamy and lightened in color, about 4 mins.

Add vanilla and eggs, one at a time, mixing on low speed until incorporated.

Gradually blend in flour mixture into creamed mixture.  Stir in chocolate chips and nuts.

Drop by the tablespoonful onto ungreased cookie sheets about 2 inches apart.

Bake for 9 to 11 minutes, until cookies are golden brown.

Transfer cookies to wire racks to cool.

Store in airtight containers at room temperature for up to a week.

*Substitute Ghirardelli Semi-Sweet 60% Cacao Bittersweet Chocolate Chips for the Milk Chocolate Chips