Ghirardelli Chocolate Chip Cookies (Yield: 4 dozen cookies)

• 2 1/4 cups unsifted flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup sugar
• 3/4 cup brown sugar, packed
• 2 tsp vanilla extract
• 2 eggs
• 10 oz Ghirardelli 60% Cacao Bittersweet Chocolate Chips
• 1 cup chopped walnuts or pecans (optional)

Preheat oven to 375°F. Stir flour with baking soda and salt; set aside. Beat butter with sugar and brown sugar at medium speed until creamy. Add vanilla and eggs, one at a time, mixing on low speed until incorporated.

Gradually blend dry mixture into creamed mixture. Stir in chocolate chips and nuts (if desired). Drop by tablespoon onto ungreased cookie sheets. Bake for 9 to 11 minutes or until golden brown.

Chocolate Melting Instructions:

Stove Top: Place chips in double boiler over gently simmering (not boiling) water. Stir chips constantly until melted.

Microwave: Heat chocolate in a microwave safe container at medium powder (50%) for 1 to 1 1/2 minutes. Stir until bowl no longer feels warm. Continue heating at 15-30 seconds intervals, stirring until smooth.

Store in a cool and dry place.

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