Ghirardelli Chocolate Chunk Cookies
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Unsifted flour||18 Tablespoon (1 Cup Plus 2 Tablespoons)|
|Baking soda||1⁄2 Teaspoon|
|Chopped walnuts||2⁄3 Cup (10.67 tbs)|
|Dark sweet chocolate/Semi sweet chocolate / milk chocolate for baking / bittersweet chocolate||8 Ounce (2 Bars, 4 Ounce Each)|
In a food processor, place butter (cut into 4 pieces), sugar, brown sugar, egg, 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.
Cut each chocolate bar into 48 pieces (1/2 inch squares); stir into dough.
Drop by rounded teaspoon onto ungreased baking sheet.
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.