Extralightghirardelliultimatechocolatechipcookies Recipes

GHIRARDELLI' S ULTIMATE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°.
• Stir flour with baking soda and salt, set aside.
• In large mixing bowl, cream butter with sugar, brown sugar, eggs and vanilla.
• Gradually blend dry mixture into creamed mixture.
• Stir in nuts and chocolate chips.
• Drop tablespoon of dough per cookie onto ungreased cookie sheets.
• Bake at 375° for 9-11 minutes or until golden brown.

EXTRA LIGHT GHIRARDELLI ULTIMATE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees.
• Stir flour with baking soda and salt, set aside.
• In large mixing bowl, cream butter with sugar, brown sugar, eggs and vanilla.
• Gradually blend dry mixture into wet mixture.
• Stir in nuts and chocolate chips.
• Drop tablespoon of dough per cookie onto ungreased cookie sheets.
• Bake at 375 degrees for 9-11 minutes or until golden brown.

LIGHT CHOCOLATE CHIP COOKIES (COOK'S ILLUSTRATED)

Steps:

• Melt butter and set aside to cool.
• Put oven rack in middle position and preheat oven to 350 degrees. Line two baking sheets with parchment or foil.
• Whisk the flour, baking soda and salt together in a medium bowl; set aside.
• In a large bowl, whisk the melted butter, egg and vanilla together.
• Stir in the brown sugar until smooth, smearing any clumps against the side of the bowl.
• Stir in the flour mixture and 1/3 cup (3 oz.) of the chocolate chips until thoroughly combined.
• Using level tablespoon of dough each time, roll dough into balls and place on cookie sheets about 2 1/2 inches apart.
• Press remaining chips into top of the dough( about 3 chips per cookie.).
• Bake, one tray at a time, until edges are golden and centers are just set, 11-13 minutes. Do not overbake.
• Cool the cookies on baking sheets for 5 min., then transfer to a wire rack or serve warm.

MEXICAN CHOCOLATE DROP COOKIES: COOKING LIGHT

Steps:

• Preheat oven to 350°F.
• Place chocolate in a small glass bowl; microwave on high for 1 minute or until almost melted, stirring until smooth. Set aside to cool to room temperature.
• Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through red pepper); stir with a whisk.
• Combine sugar and butter in a large bowl; beat with a mixture at medium speed until well blended (about 5 minutes).
• Add egg; beat well.
• Add cooled chocolate and vanilla; beat just until blended.
• Add flour mixture; beat just until blended.
• Drop bough by level tablespoons 2 inches apart on baking sheets coated with cooking spray (or lined with parchment paper).
• Bake for 10 minutes or until almost set.
• Remove from oven; cool on pans 2 minutes or until set. Remove from pans; cool completely on a wire rack.

DELICIOUS EASY CRISPY OR CHEWY CHOCOLATE CHIP OIL COOKIES

Steps:

• Preheat the oven to 375 degrees Fahrenheit.
• Beat the eggs and sugars together. Add the oil and vanilla and mix in thoroughly. Add the flour, baking soda, baking powder and salt and mix. Fold in the chips, bran cereal, and coconuts.
• Drop the dough and flatten to desired cookie thickness. If you want big, thick chewy cookies, drop by tablespoons and thicken. If you want thin, crispy cookies drop by heaping teaspoons and flatten to a thinner thickness.
• Bake for 8 minutes. The cookies will firm up as they cool, so do not be tempted to bake them too long.
• This is an original recipe. The first round I made 8 big, thick cookies without coconut. These turned out to be thick, chewy (not cakey) cookies. Then I made smaller cookies (1 teaspoon medium thickness) also without coconut. These turned out to be chewy, cakey like cookies.
• Then I added the coconut and also made big and small cookies. Only this time I flattened the smaller cookies even more. These cookies turned out to be very nice and crispy, almost like chocolate chip crisps.
• Therefore, vary the drop style according to your likes/dislikes!