Ghirardelli Chocolate Chip Cookies

        I'm not a full blown chocoholic, but I have some serious chocolate cravings from time to time. My sweet diet sabotaging boyfriend brought back "The Ghirardelli Chocolate Cookbook" after has recent trip to San Francisco, California. (Thank you, 8x10 inch hardback, for entirely disarming my New Years health kick). To test the book, I turned to the chocolate chip cookie recipe. I came to find out there are chocolate chip cookies, then there are Ghiradelli (pronounced "Gear-ar-delly") chocolate chip cookies. The difference in the recipe is subtle - a $1 or $2 premium on their chocolate chips, and a heavier hint of vanilla. This small difference does a noticeable upgrade to the flavor. I've messed up many a homemade chocolate chip cookie recipe in my day, but these came out with the thinnest layer of outside crispness and a soft gooey center.  

Enjoy!

Xo Ashley 

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Chocolate Chip Cookies Ingredients:  11 1/2 ounces Ghirardelli Semi-Sweet Chocolate Chips  1 cup butter or margarine, softened 3/4 cup 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 Heat oven to 375ºF. Stir flour with baking soda and salt; set aside. In large mixing bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color. Add eggs and vanilla, one at a time. Mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop by tablespoon onto ungreased cookie sheets. Bake for 9 to 11 minutes or until golden brown.