Ghirardelli Dark Chocolate Cookies
A chocolate lover's delight with rich chips and indulgent chocolately dough.
GHIRARDELLI 60% Cacao Bittersweet Chocolate Baking Chips Bag, 250g
- 1 stick Butter, unsalted
- 1/3 cup Sugar, granulated
- 3/4 cup Brown sugar, dark, lightly packed
- 2 Eggs, large
- 1 teaspoon Vanilla
- 1 3/4 cups Flour, all-purpose
- 1 teaspoon Baking soda
- 1 teaspoon Salt, Kosher
- 1 bag, 10 oz 72% Cacao Chocolate Chips, divided
Lindt Chocolate In This Recipe
Preheat oven to 325°F. In a medium bowl combine flour and baking soda.
In a small saucepan melt butter on low-medium heat until browned.
In a large bowl add 3/4 cups of chocolate chips, pour browned butter over chips and mix until melted. Add both sugars, vanilla, salt and stir to combine. Add eggs one at a time and mix well. Fold in dry ingredients until just combined. Stir in remaining chips.
Drop by rounded tablespoon onto parchment lined cookie sheets.
Bake for 8-10 minutes until edges are firm and center is soft.
Cool on cookie sheets for 5 minutes. Remove and cool completely on wire racks.
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