Servings: 18-20 cookies
Cook Time: 10 to 12 minutes
Oven Temperature: 350 degree
These cookies are hard to resist! Once you take a bite of the rich chocolate, crispy edges and soft center you will be hooked! Grab a tall glass of cold milk and start dipping!
- 1 cup unsalted butter (room temperature)
- 1 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs (room temperature)
- 1 Tbs. real vanilla extract
- 3 cups of non-bleached all-purpose flour
- 1 tsp. fine sea salt (fine Kosher salt works well too)
- 1/4 tsp. baking soda
- 1 tsp. baking powder
- 2 8oz. Ghirardelli Semi-Sweet baking bars (broken into chunks)
- 2 8oz. Ghirardelli Milk-Sweet Chocolate baking bars (broken into chunks)
- 1 8oz. Ghirardelli Dark Chocolate baking bar (broken into chunks)
- 1 cup Pecans or Walnuts (optional)
NOTE: You can use any brand of chocolate baking bars, just chocolate chips or a combination of chunks and chips. I have also used white chocolate and a mix of semi and milk chocolate in my cookies. You can substitute the nuts for dried cherries or cranberries too. The possibilities are endless!
1. In a separate bowl whisk together: flour, baking soda, baking powder, and salt. Set aside.
2. In the mixing bowl: cream together the butter and the sugars until light and creamy. Scrape bowl as needed. Mix at medium speed for about 2 to 3 minutes.
3. Add to the sugar and butter mixture: one egg at a time. Continue to mix at medium speed for about 1 minute until incorporated. Scrap bowl as needed.
4. Add the vanilla extract.
5. Turn the mixer speed to low and slowly add in the flour mixture. Mix just until the flour has been incorporated. Do not over mix!
6. Stir in the chocolate and the nuts.
7. Refrigerate for 24 to 72 hours. You can bake the cookies right away after mixing, however the flavors will develop in the fridge.
8. Scoop cookie dough into ¼ inch balls and put on a baking sheet that has been lined with a Silpat baking mat or parchment paper. Place cookies about 2 inches apart. I put 6 cookies on a sheet.
9. Return the unused dough to the refrigerator until ready to use.
10. Bake 8 to 10 minutes or until the edges are starting to turn brown and the middle is just set. The tops of the cookies will appear to be underdone. The cookies will continue to bake on the sheet once they are out of the oven. DO NOT OVER BAKE!
11. Allow cookies to cool on the baking sheet for 5-7 minutes. Then, transfer them to a wire cooling rack to finish cooling completely before storing them in an airtight container.