Dark Chocolate Chip CookiesPosted: June 1, 2009 | |
Once again I was baking for H garage buddies. They have loved everything I have sent in and are so appreciative of the items I bake, so baking for them is such a joy. I didn’t have much time this week, so when I was flipping through my Ghirardelli Chocolate Cookbook, I knew these cookies would be perfect!
10 oz. Ghirardelli dark chocolate, broken into 1 in pieces
1/2 cup butter
1/2 cup sugar
1 cup firmly packed brown sugar
1 tsp vanilla
2 1/4 cups ap flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp powdered instant espresso
2 cups Ghirardelli Dark chocolate chips
I also added 1 cups white chips
Melt the dark chocolate pieces in a double boiler over hot, but not boiling water. In a large mixing bowl, cream the butter, sugar and brown sugar on medium-high speed until light and fluffy. Reduce mixing speed to low and add the eggs and vanilla extract. Scrape the bottom and sides of the mixing bowl.
In a separate bowl, sift together flour, baking powder, baking soda, salt, and espresso powder. Add half of the flour mixture to the creamed butter, mixing well. Add half the melted chocolate and stir until ingredients are well blended. Add the remaining flour, incorporating thoroughly, then add the remaining chocolate. Stir in the chips. Cover and refridge for 1 hour.
Preheat oven to 350. LIne 2 baking sheets with parchment paper. Remove the dough from fridge. Drop dough in rounded tbsps onto the baking sheets. Bake 15-17 minutes. Upon removing from oven, immediately slide the parchment paper and cookies onto a wire cooling rack. Cool completely. Store in an airtight container at room temp or freeze wrapped well.