Ghirardelli Crispy Crunchy Chocolate Chip Cookies

Name: Ghirardelli Crispy Crunchy Chocolate Chip Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 79 milliliters lightly packed light brown sugar; 2 Tbsps light corn syrup, plus; 315 milliliters all-purpose flour; 59 milliliters granulated sugar; 2 Tbsps milk; 177 milliliters chopped pecans or walnuts, or more to taste; 1 teaspoons salt; 237 milliliters Ghirardelli 60% Cacao Bittersweet Chocolate Chips or Ghirardelli Semi-Sweet Chocolate Chips; 10 Tbsps unsalted butter, melted and cooled; 1 teaspoon vanilla extract

Ghirardelli Crispy Crunchy Chocolate Chip Cookies might be just the dessert you are searching for. One serving contains 237 calories, 2g of protein, and 15g of fat. This recipe serves 16. A mixture of granulated sugar, lightly brown sugar, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Position racks in the upper and lower thirds of the oven. Preheat the oven to 325 degrees. Line two large baking sheets with foil, dull side up.

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

Mix the flour, baking soda, and salt together thoroughly. Set aside.

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

In a large bowl, combine the butter, both sugars, corn syrup, milk, and vanilla.

Ingredients you will need

Corn Syrup

Vanilla

Butter

Milk

Equipment you will use

Bowl

Mix until smooth. Stir in the flour mixture. Stir in the nuts and chocolate chips. The dough will be very soft.

Ingredients you will need

Chocolate Chips

Dough

All Purpose Flour

Nuts

Divide the dough in half. Divide one half of the dough into 10 equal pieces (each a scant 1/4 cup).

Ingredients you will need

Dough

Place 5 pieces of dough least 3 inches apart on each lined baking sheet. Use your fingers covered with a piece of plastic wrap to flatten each scoop until it is 3 inches in diameter. (Cookies will spread even more as they bake).

Ingredients you will need

Spread

Dough

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Oven

Bake the two sheets for 8 minutes. Rotate the sheets from the top rack to the bottom and from front to back.

Equipment you will use

Oven

Bake for 7-10 more minutes, watching closely, until the cookies are evenly dark golden brown all over. (Pale cookies will not be crispy).

Ingredients you will need

Equipment you will use

Oven

Let cool on pan for 5 minutes. Slide the foil with cookies onto racks. When the baking sheets are cool, repeat with the remaining dough. Cool cookies completely before stacking or storing. Cookies keep, in an airtight container for at least 5 days.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Aluminum Foil

Frying Pan