Downtown Disney Ghirardelli Chocolate Chip Cookies Recipes

DOWNTOWN DISNEY GHIRARDELLI CHOCOLATE CHIP COOKIES

Steps:

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

GHIRARDELLI® CLASSIC CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375 degrees F.
• Stir flour with baking soda and salt; set aside.
• In a large mixing bowl, beat butter with both sugars at medium speed until creamy and lightened in color.
• Add eggs and vanilla, one at a time. Mix on low speed until incorporated.
• Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips.
• Drop by tablespoonfuls onto ungreased cookie sheets.
• Bake for 9 to 11 minutes or until chocolate chip cookies are golden brown.

GHIRARDELLI CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°.
• Stir flour with baking soda and salt, set aside.
• In a large bowl, beat butter with sugars at medium speed until creamy and lightened in color (about 4 minutes).
• Add vanilla and eggs, one at a time, mix on low speed until incorporated.
• Gradually blend dry mixture into creamed mixture.
• Stir in nuts and chocolate chips.
• Drop by tablespoon onto ungreased baking sheets.
• Bake for 9-11 miutes or until golden.
• Makes about 4 dozen cookies.

DISNEY CHOCOLATE CHIP COOKIES

Steps:

• Blend together softened butter and margarine until smooth.
• Cream with sugars.
• Add eggs and vanilla and beat well.
• In a separate bowl, mix the flour, baking soda, and salt.
• Add to the creamed ingredients and mix well.
• Fold in chocolate chips and nuts.
• Note: If you have a "squeeze trigger" type of ice cream scoop, use this to scoop cookie dough onto ungreased cookie sheets. This will insure that the cookies are uniform in size, and prevent some from being over-baked, and some from being under-baked.
• Do not crowd; allow at least 2 inches between each cookie. Bake in a 350 degree oven for 10-12 minutes.
• Note: It is very important not to over-bake. The cookies should be lightly golden brown, but not shiny on top.
• This dough will keep nicely in the refrigerator for two weeks enabling you to make just one dozen at a time if you like.