Zutaten für Ghirardelli Double Chocolate Cookies
- Semi Sweet Chocolate Baking Squares
- Brown Sugar
- 1 cup (2 sticks) unsalted butter, softened
- 2 large eggs
- Vanilla Extract
- 2 ¼ cups all-purpose flour
- Baking Powder
- Bittersweet Chocolate Chips
- Walnuts
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Zubereitung von Ghirardelli Double Chocolate Cookies
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the melted Ghirardelli baking bar and peanut butter chips.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 9-11 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
95g
Fat
48g
Carbs
10g
