Oh, Mr. Ghiradelli, how I love thee! Let me count the ways.. on my ice cream, in my chocolate chip cookies, on my chocolate zucchini cake… Your milk chocolate is lovely but I especially cherish your dark!
Ghiradelli chocolate is divine! (Unless, of course you live in Switzerland and are able to get Swiss chocolate easily??)
Junes Chocolate Chip Cookies
1 C butter
3 tsp vanilla
1 1/2 C white sugar
3/4 C brown sugar
3 1/2 C flour
1 1/2 tsp salt
1 1/2 tsp baking soda
1 1/2 tsp baking powder
2 packages white chocolate chips
2 packages milk chocolate chips (I like Ghiradelli)
Mix the wet ingredients, add the dry ingredients (I usually sift the flour), add the chocolate chips and roll into golf ball sized balls. Bake at 350 degrees for 9 minutes and let them rest on the pan for 1 minute more then cool on a wire rack.
* Just so you can think I am really crazy…. for holidays I will replace a bag of milk chocolate chips with M&M’s that coordinate. Like green and red for Christmas, orange and brown for Halloween, Cadbury mini eggs broken in half (if you put them in a Ziploc bag and smack each one with the end of a table knife they pop in half) for Easter.
|Mix wet ingredients|
|Add dry, sifting flour|
|Add chocolate chips 1 bag at a time|
|Golf ball sized balls, I use a large cookie scoop|
|Rest 1 minute on the pan|
|Move to wire rack for cooling|
|Want to get more out of each baking? This how…|
|18 cookies baked instead of 12!!!|
San Francisco was such a nice trip for Drew and I…. we did all the touristy things on the city pass. I’ll throw in a few pics of that stuff too. Just as a food side note– The Boudins Sourdough Bread with Clam Chowder was one of the highlights of our food experience, Grams Clam Chowder is just as good! I’ll share that with you in the fall!
|I loved these little boxwood’s!|
Drew Armstrong says
The white things at the Aquarium by the Bay looked like white chocolate chips!