| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Ghirardelli, Cookies |
3 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter or margarine |
| 1/2 |
c |
Sugar |
| 1/4 |
c |
Packed brown sugar |
| 1 |
|
Egg |
| 1 |
ts |
Vanilla |
| 1 |
c |
Plus 2 Tbsp unsifted flour |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 2/3 |
c |
Chopped walnuts or pecans |
| 8 |
oz |
Ghirardelli Bittersweet Chocolate |
INSTRUCTIONS
DIRECTIONS: For food processor method, place butter (cut up), sugar, brown
sugar, egg, and 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. Add nuts. Chop
chocolate bars into small pieces; stir into dough. Drop by rounded teaspoon
onto ungreased baking sheets. 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.
Source: Recipes from Ghirardelli Chocolate Company of San Francisco
From: Sallie Austin
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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