Bittersweet Chocolate Chunk Cookies Recipe




Bittersweet Chocolate Chunk Cookies Ingredients

1/2 cup butter or margarine
1/2 cup sugar
1/4 cup packed brown sugar
1 egg
1 tsp vanilla
1 cup plus 2 tbsp unsifted flour
1/2 tsp baking soda
1/2 tsp salt
2/3 cup chopped walnuts or pecans
8 oz ghirardelli bittersweet chocolate

A Recipe for
Bittersweet Chocolate Chunk Cookies

 

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This is a recipe for Bittersweet Chocolate Chunk Cookies from the recipe cookbook of Recipes-to-go (Dessert)


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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.




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Bittersweet Chocolate Chunk Cookies

Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.







Bittersweet Chocolate Chunk Cookies Directions

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.

Source: Recipes from Ghirardelli Chocolate Company of San Francisco

From: Sallie Austin

Serves: 3

 

 

 

 

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