THE BLOG

I’ve always had a major sweet tooth every since I was a kid and I am a total sucker for a warm cookie! The problem is I can never eat just one but thats a whole ‘nother story 🙁

Now I’m no master baker, but I do like to dibble and dabble here and there so I set out to find a really good chocolate chip cookie recipe.  I’ve tried a few recipes in the past but recently I came across a basic but super yummy recipe for a melt in your mouth chocolate chip cookie to die for.  The other great thing about this cookie is that it also taste great the next day warmed up in the microwave.  And if you really want to get fancy, add a side of french vanilla ice cream on the side topped with some Hershey’s chocolate sauce!

The key to this recipe is definitely using Ghirardelli semi-sweet chocolate chips!

Without further ado, here are the ingredients for the recipe:

• 1 1/2 cup Gold Medal All-purpose flour

• 1 teaspoon of baking soda

• 1/2 teaspoon of salt

• 1/2 cup (1 stick) of butter at room temperature -unsalted if you have it

• 1/2 cup of brown sugar

• 6 tablespoons of granulated sugar

• 1 egg

• 1 teaspoon of vanilla extract

• 1 1/2 – 2 cups of Ghirardelli Semi-Sweet Chocolate chips

• Chopped Walnuts (optional)

• Preheat oven to 350 degrees

• In one bowl, mix your flour, baking soda, and salt together and sit to the side

• In another bowl, beat your butter and sugars together until smooth.  Using a mixer is great for this but fret not if you don’t have one, just use a big spoon and mix together. Just make sure the butter is nice & soft at room temperature.

• Add the vanilla and egg until fully mixed in

• Add your flour mixture to the wet mixture a little at a time until fully mixed  – DON’T OVERMIX.

• Add chocolate chips and nuts if desired.

• Put your dough in refrigerator for at least 30 minutes to an hour to chill the dough.

• Bake cookies for 9-10 minutes.  Edges of cookies should be lightly browned.

• Remove from oven and transfer to a wire rack to cool.

• EAT & ENJOY! 🙂

xoxo