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!
I was in San Francisco almost a year ago… these pictures are from Ghiradelli square and of course we had to have an ice cream split at the “Original Chocolate Shop”. Simply Heavenly (sigh) and really cool to see the chocolate making display. No wonder it was originally made for kings!
Ghiradelli chocolate is divine! (Unless, of course you live in Switzerland and are able to get Swiss chocolate easily??)
I like the large size morsels and the creamy, melt-in-your mouth texture. The milk chocolate chips are always a nice addition in Chocolate Chip Cookie recipes. This recipe I got from my younger sister, Louise. (Named after Gram) The recipe is her mother-in-laws, apparently the cookie jar was always full with these little gems! Prepare yourself for this next part— they have 4 bags of chocolate chips in them! Yes, I know you are thinking that is a TON! It’s a larger recipe but don’t be tempted to skip on the bags, it just doesn’t turn out the same. (Not saying I’ve tried that or anything)
Junes Chocolate Chip Cookies
Mix:
1 C butter
3 eggs
3 tsp vanilla
Add:
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
Finished dough
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!!!
Mr. Ghiradelli has a good thing going but coupled with this super yummy recipe… they’re unbelievably delightful Chocolate Chip Cookies!
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!
[…] already blogged this recipe of my bro-in-laws moms’ … An Ode to Mr. Ghiradelli so if you need those step by step pictures to help you out a bit, then pull up that post cuz the […]
[…] already blogged this recipe of my bro-in-laws moms’ … An Ode to Mr. Ghiradelli so if you need those step by step pictures to help you out a bit, then pull up that post cuz the […]
The white things at the Aquarium by the Bay looked like white chocolate chips!