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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (28g) Recipe makes 48 servings |
||
| Calories 114 | ||
| Calories from Fat 54 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.0g | 9% | |
| Saturated Fat 3.7g | 18% | |
| Monounsaturated Fat 1.7g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 18mg | 6% | |
| Sodium 82mg | 3% | |
| Potassium 46mg | 1% | |
| Total Carbohydrate 15.1g | 5% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 10.0g | ||
| Protein 1.2g | 2% | |
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Ghirardelli' S Ultimate Chocolate Chip Cookies
SERVES 48 , 4 dozen cookies
Ingredients
- 2 1/4 cups unsifted flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1 cup chopped walnuts (optional) or chopped pecans (optional)
- 1 (11 ounce) bag Ghirardelli double chocolate chips
Directions
1
Preheat oven to 375°.2
Stir flour with baking soda and salt, set aside.3
In large mixing bowl, cream butter with sugar, brown sugar, eggs and vanilla.4
Gradually blend dry mixture into creamed mixture.5
Stir in nuts and chocolate chips.6
Drop tablespoon of dough per cookie onto ungreased cookie sheets.7
Bake at 375° for 9-11 minutes or until golden brown.
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Featured Reviews for This Recipe
From: Chef #934998
On Jun 17, 2009
tasted ok, but got very flat and thin. Think I will stick with Tollhouse recipe for now.
From: Chef for the love of sweets
On May 24, 2009
Gross. Flat and cakey. The raw batter was good, not the cookie.
From: Sharlene~W
On Aug 5, 2002
I must agree with the other reviews posted...fantastic cookie. I used 1 1/4 cups of chocolate chips as that seemed like plenty. The whole bag would have been too much. Nice texture--not at all greasy like Toll House. After first batch browned a little too much on the bottom, I lowered temperature to 350°F and cooked for 10 minutes--they cooked to golden perfection without browning the bottoms too much.
From: Alexi's Mom
On May 27, 2002
Yummy Yummy! These were much better than toll house. I wouldn't change a thing on this recipe. Thanks Elizabeth!
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