Ghirardelli Milk Chocolate Chip Cookies

Well, I am sick of hanging onto the empty chocolate chip bag, and what better place to record one of our favorite cookie recipes? They work with any kind of chocolate chips but Ghirardelli is the best!
(makes 4 dozen cookies)

• 2 cups Ghirardelli Milk Chocolate Chips
• 1 cup (2 sticks) butter, softened
• 3/4 cup sugar
• 3/4 cup brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla
• 2 1/4 cup unsifted flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup walnuts or pecans, chopped (optional - I don't like them in there)

Directions:

Heat oven to 375ºF.

Stir flour with baking soda and salt; set aside. In large mixing bowl, beat butter with sugar and brown sugar at meduim speed until creamy and lightened in color (about 4 minutes). Add eggs and vanilla, one at a time. Mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in chocolate chips (and nuts if desired). Drop by tablespoon onto ungreased cookie sheets. Bake for 9 to 11 minutes or until golden brown.

The best chocolate chip cookies ever!

Hey gals, So I know it has been a while, but today I had to make cookies for my class and I am not a cookie maker, so I searched high and low for a good recipe and I found one, so I thought I would share.

ingredients:

4 1/2 cups all-purpose flour 2 teaspoons baking soda 2 cups butter, softened 1 1/2 cups packed brown sugar 1/2 cup white sugar 2 (3.4 ounce) packages instant vanilla pudding mix 4 eggs 2 teaspoons vanilla extract 2 1/2 cups semisweet chocolate chips 1 1/2 cups peanut butter chips

Directions:

	Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
	In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and peanut butter chips. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
	Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

My Bean Sneaky Chocolate chip cookies

SNEAKY CHEF’S CHOCOLATE CHIP COOKIES
1 cup Flour
Blend (1/3 cup white flour, 1/3 cup whole wheat flour, and 1/3 cup wheat germ)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup rolled oats, finely ground in a food processor
2 tablespoons blanched, slivered almonds, finely ground in a food processor (omit if allergic)
8 tablespoons unsalted butter
1/4 cup sugar
1/4 cup brown sugar
1 large egg
1 teaspoon pure vanilla extract
1/4 cup White Bean Puree (see Make-Ahead Recipe below)
1/2 cup semi-sweet chocolate chips
Preheat oven to 375 degrees. Remove butter from refrigerator to let soften.
In a large bowl, whisk together Flour Blend, baking soda, salt, ground oats, and ground almonds (optional). Set aside.
In the bowl of an electric mixer, beat butter and both sugars until creamy. Beat in egg, vanilla, and White Bean Puree. Add dry ingredients and mix on low speed. Stir in chocolate chips. Make two-bite cookies by dropping rounded half-teaspoonfuls, spaced 2 inches apart, onto nonstick or parchment- lined baking sheets.
Bake for 12 to 14 minutes or until golden brown. Let cool on a metal rack.
Store cookies in airtight container at room temperature.
Makes about 50 two-bite cookies
Sneaky Chef’s Make Ahead Recipe—White Bean Puree
1 (15-ounce can) white beans--great northern, navy, butter or cannellini
1 to 2 tablespoons water
Rinse and drain the beans and put in the bowl of your food processor. Pulsing in on/off turns, puree the drained beans with just 1 tablespoon of water in processor until smooth, stopping occasionally to scrape down sides of bowl. The goal is a smooth, but not wet, puree. (You are aiming for the consistency of peanut butter.) If necessary, thin with a little more water by one teaspoonful at a time until there are no flecks of whole beans visible.
Store in the refrigerator up to 3 days, or freeze 1/4 cup portions in sealed plastic bags or small plastic containers.
Makes about 1 cup of puree. Double this recipe if you want to store another cup of puree.


Just a side note I don't use sugar I use Xylitol which is a natural sweetener! I also try to use grained sweetened carob or chocolate to eliminate sugar!