Title: Bittersweet Chocolate Chunk Cookies
Categories: Cookies
Yield: 36 servings
1/2 c Butter or margarine
1/2 c Sugar
1/4 c Brown sugar; packed
1 Egg
1 ts Vanilla
1 c Plus 2 tbsp unsifted flour
1/2 ts Baking soda
1/2 ts Salt
2/3 c Walnuts or pecans; chopped
8 oz Bittersweet chocolate
For food processor method, place butter (cut up), sugar, brown sugar,
egg, and vanilla into processor bowl; process about 10 seconds. (Or in a
mixer, cream softened butter with same ingredients.) Stir flour with baking
powder and salt; blend into creamed mixture. Add nuts. Chop chocolate bars
into small pieces; stir into dough. Drop by rounded teaspoon onto
ungreased baking sheets. Bake at 375° for 8-10 minutes or until light
golden brown. Cool on racks.
These cookies are delicious served warm when the chocolate is still soft.
To reheat cookies in the microwave, process 2 or more cookies for 15-20
seconds.
Recipes from Ghirardelli Chocolate Company of San Francisco
