Bittersweet Chocolate Chunk Cookies Recipe

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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

Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

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This Recipe for Bittersweet Chocolate Chunk Cookies is one of thousands in the Recipes-to-go Dessert Cookbook.

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Bittersweet Chocolate Chunk Cookies Recipe
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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 Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

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Bittersweet Chocolate Chunk Cookies

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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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