Sunday, November 2, 2008

Ghirardelli Chocolate Chip Cookies

So my wonderful first graders earned 100 marbles this week which in turn earns them a "party" of their choice. After careful deliberation and voting they decided they wanted a cookie party. I decided to go with chocolate chip cookies since six year olds aren't typically know for their eclectic and diverse food choices.

If you have ever searched the internet for a chocolate chip cookie recipe you know there are seriously more choices of chocolate chip cookies then really anything else! Also, every recipe claims to be "the best." So where does one turn? Well.... I turned to the back of the bag of chocolate chips! Ghirardelli chocolate chips are, in my opinion, the best chocolate chips out there. So I figured the cookie recipe should be equally delicious. I was not disappointed. They are crisp on the edge, soft and moist on the inside, and full of chocolate chips. Yum yum yum! I am sure my 19 little judges will enjoy them tomorrow!

The following picture was appropriately named "cookie porn" by my wonderful husband.


2 1 4 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter at room temperature
1 cup sugar
1 cup brown sugar
2 teaspoons vanilla
2 eggs
1 cup chopped walnuts (optional- I didn't use this due to nut allergies)
12 ounce bag semi-sweet chocolate chips

Preheat oven to 375 degrees.
Stir flour, baking soda, and salt together. Set aside.

In a large bowl, cream together butter, sugar, and vanilla until light and fluffy. Add the eggs and cream again until fluffy. Gradually blend dry mixture into creamed mixture. Gently stir in nuts and chocolate chips.

Drop tablespoons of dough onto ungreased cookie sheets, keeping cookies about 2 inches apart. Bake at 375 degrees for 9 to 11 minutes or until golden brown.


  1. I made these several months ago, and I agree that they are SO good. I used the milk chocolate chips, but I think the semi sweet are so much better.

  2. Forget dinner I just wanna eat the cookies