Ghirardelli Chocolate Chip Cookies

The Boy gave me a Ghirardelli Chocolate Cookbook for my birthday this year, along with a bunch of Ghirardelli squares, which I take in small doses since I am not a huge chocolate person. That said, the recipes are really good and Ghirardelli is my go-to chocolate for cookies and anything else chocolate. The Boy marked a bunch of recipes in the book that he wants. I think this one is interesting since the chips can be a wide variety of chocolate: milk chocolate, semi-sweet chocolate, or bittersweet chocolate.

Ghirardelli Chocolate Cookbook

I have never really like milk chocolate in cookies – kind of meh. It just does not work for me.  I am a semi-sweet or bittersweet kind of chocolate girl. If I am a chocolate girl at all. Can you call yourself a girl when you are in your 40s? I can, because I still feel pretty much 26.

2 1/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 cup (2 sticks) unsalted butter, room temperature

1 cup sugar

1 cup light brown sugar, firmly packed

2 tsp vanilla

2 large eggs

2 cups Ghirardelli Chocolate Chips*

1 cup chopped pecans
Preheat oven to 375 degrees. Stir together flour, baking soda, and salt.
In a large bowl, beat butter with both sugars at medium speed until creamy and lightened in color, about 4 minutes. Add the vanilla and eggs, one at a time, mixing on low until incorporated.
Gradually blend the flour mixture into butter mixture. Stir in the chocolate chips and nuts. Drop by tablespoonful onto parchment lined baking sheets about 2 inches apart.
Bake for 9 to 11 minutes, until the cookies are golden brown. Transfer the cookies to wire rack to cool.
Store in airtight container at room temperature for up to one week.
* milk chocolate, semi-sweet chocolate or bittersweet chocolate – your choice.
These got a little thin, but that works if you like that kind of cookie. I think it was all the butter – seems a bit much. They were a hit with the Boy, and at the office, so that makes me feel better about them. I just think this is not my kind of chocolate chip cookies. Very glad the Boy really enjoyed it. Love this cookbook – even if I do not love chocolate. I will make anything he likes. Guess that is being a mom.

Classic Blondies


Blondies – yep they are amazing!

Well the Boy got me a book for my birthday (yes, we are all astonishment) and I flagged a few thing that sounded good and told him to pick something to start with and this is what he picked – and I am not surprised at all.  Not in the least. Blondies.

8 ozs Ghirardelli White Chocolate baking bar, broken or chopped into 1-inch pieces or whatever … just saying.
1/2 cup (1 stick) unsalted butter, cut into small pieces
2 large eggs
1/3 cup granulated sugar
1 Tbs vanilla extract
1 1/4 cups all-purpose flour
3/4 tsp salt
1 cup Ghirardelli Semi-Sweet or Milk Chocolate Chips

Preheat the over to 350 degrees. Line a 9-inch square baking pan with parchment paper. Grease the paper.

In the top of a double boiler or in a heat-proof bowl over barely simmering water, melt the white chocolate and butter, stirring occasionally until smooth.

In a large bowl with an electric mixer at medium speed, beat the eggs until foamy. With the mixer running, add the sugar in a slow steady stream. Add the vanilla. Add the melted butter and white chocolate mixture in a thin stream. With a spatula, fold in the flour, salt and chocolate chips until well combined. Spoon the mixture into the prepared pan.

Bake for 25 minutes or until a tester comes out clean when inserted into the center. Let the brownies cool for at least 10 minutes. Cut and serve warm or at room temperature. Store in air tight container at room temperature.

The Ghirardelli Chocolate Cookbook: Recipes and History from America’s Premier Chocolate Maker.

It is a strange recipe for Blondies – at least in my opiniou. I’ve never seen one that uses white chocolate as part of the batter. I wasn’t entirely convinced that this would work,  to be honest, but the proof of the pudding is in the making – or something like that – I think. And the Boy totally took care of them – yeah!