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| RECIPE FOR BITTERSWEET CHOCOLATE CHUNK COOKIES |
Title: Bittersweet Chocolate Chunk Cookies
Category: -crackers
Serves: 3
Ingredients:
| 0.50 | c | Butter or margarine | | 0.50 | c | Sugar | | 0.25 | c | Packed brown sugar | | 1.00 | | Egg | | 1.00 | ts | Vanilla | | 1.00 | c | Plus 2 Tbsp unsifted flour | | 0.50 | ts | Baking soda | | 0.50 | ts | Salt | | 0.67 | c | Chopped walnuts or pecans | | 8.00 | oz | Ghirardelli Bittersweet | | | Chocolate |
Instructions:
DIRECTIONS: 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-F for 8 to 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 to 20 seconds.
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