|Chocolate Chip Cookies!|
|Close-up view, Chocolate Chip Cookies|
2 1/4 cups All-Purpose Flour
1 teaspoon Baking Soda
1/2 teaspoon Kosher Salt
2 sticks (16 tablespoons) Butter, softened
3/4 cup Granulated Sugar
3/4 cup Brown Sugar, packed
2 teaspoons Pure Vanilla Extract
2 Extra Large Eggs
1 bag, 10 oz. Ghirardelli 60% Cacao Bittersweet Chocolate Chips
1 cup Walnuts, Almonds or Pecans, chopped (optional) (I did not have any of hand). Another option is 1/2 cup dried Candied Ginger, Cherries or Cranberries and 1/2 cup of any of these nuts.
|Decadent Chocolate Chip Cookies|
Preheat oven to 375 degrees.
Stir Flour with Baking Soda and Salt; set aside.
Using a bowl of your mixer fitted with paddle attachment, beat Butter and Sugars at medium speed until creamy; about 3 to 4 minutes.
With a spatula go along sides of the bowl to make sure everything is incorporated.
Add Vanilla then Eggs one at a time, with mixer on low speed until incorporated; about 2 minutes.
Take spatula and go along sides of the bowl to make sure there are no Flour pockets and everything is blended well.
Fold in Chocolate Chips with a spatula just until incorporated.
Using a spoon or ice cream scoop, drop onto ungreased cookie sheet lined with parchment paper. Use parchment paper to prevent sticking.
Spread cookie dough 2 inches apart.
Bake 9 to 11 minutes or until golden brown.
Let cookie sheets cool completely before adding more dough to bake.
Let cookies cool for 3 to 4 minutes and using a wide metal spatula, transfer cookies to wire rack to cool completely; about 1 hour.
If you want to serve the cookies warm, just rest on wire rack for 4 to 5 minutes.