This weekend is so cold and windy – and we need a treat to warm us up! We’re baking fresh homemade chocolate chip cookies at the model home tomorrow so stop on by and have a little snack! Nothing beats homemade chocolate chip cookies (and they’re always a favorite with the families who visit us!) Gets your mouth watering, doesn’t it?

Here’s the recipe:

Ghirardelli Chocolate Chip Cookies

Yield: 4 dozen cookies

  • 11 1/2 ounce(s) Semi-Sweet Chocolate Chips
  • 1 cup(s) butter or margarine, softened
  • 3/4 cup(s) sugar
  • 3/4 cup(s) brown sugar, packed
  • 2 large eggs
  • 2 teaspoon(s) vanilla
  • 2 1/4 cup(s) unsifted flour
  • 1 teaspoon(s) baking soda
  • 1/2 teaspoon(s) salt
  • 1 cup(s) walnuts or pecans, chopped (optional)

Directions
Heat oven to 375ºF.

Stir flour with baking soda and salt; set aside. In large mixing bowl, beat butter with sugar and brown sugar 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 tablespoon onto ungreased cookie sheets. Bake for 9 to 11 minutes or until golden brown.

Note: The 11 1/2 ounces of Semi-Sweet Chocolate Chips can be substituted with any variety of chip flavor (i.e.- Milk Chocolate Chips, 60% Cacao Bittersweet Chocolate Chips, etc.)