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Marci's Chocolate Cookies
Found this in the April's issue of Louisiana Cookin', it's a mail in contest, Marci won! I couldn't find it on line so I had to type out. Anyway they looked delicious.
8 ounces Ghirardelli semisweet chocolate chips
4 tablespoons salted butter
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
3/4 cup packed light brown sugar
1 teaspoon vanilla
12 ounces Ghirardelli 60% bittersweet chocolate baking chips
Preheat the oven to 350 degrees. Heat semisweet chocolate chips and butter in a microwave-safe bowl in 20-second increments, stiffing between each, until almost melted; do not overheat. In another bowl whisk together flour, baking powder and salt.
In a mixing bowl. beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix flour mixture until just combined. Stir in 60% bittersweet chocolate baking chips.
Drop by heaping tablespoons of dough 2-3 inches apart onto ungreased baking sheet. Bake until cookies are shiny and crackly, yet soft in centers, 12-15 minutes. Cool on baking sheets 10 minutes; then, with a thin metal spatula, transfer to rack to cool completely
Found this in the April's issue of Louisiana Cookin', it's a mail in contest, Marci won! I couldn't find it on line so I had to type out. Anyway they looked delicious.
8 ounces Ghirardelli semisweet chocolate chips
4 tablespoons salted butter
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
3/4 cup packed light brown sugar
1 teaspoon vanilla
12 ounces Ghirardelli 60% bittersweet chocolate baking chips
Preheat the oven to 350 degrees. Heat semisweet chocolate chips and butter in a microwave-safe bowl in 20-second increments, stiffing between each, until almost melted; do not overheat. In another bowl whisk together flour, baking powder and salt.
In a mixing bowl. beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix flour mixture until just combined. Stir in 60% bittersweet chocolate baking chips.
Drop by heaping tablespoons of dough 2-3 inches apart onto ungreased baking sheet. Bake until cookies are shiny and crackly, yet soft in centers, 12-15 minutes. Cool on baking sheets 10 minutes; then, with a thin metal spatula, transfer to rack to cool completely
