Recipe Talk

I have been looking for a recipe for gharardelli chocolate cookies for the holiday. These cookies used dark and regular chocolate chips it also used peppermint that was crushed, the cookies where drop cookies. I can't remember if they where on the back of a bag of chocolates or if it was in a womans magazine. These were the best cookies i've made in a long time if someone could help me find this recipe it would be greatly appreciated.

Recipes and Baking Tips : Ghirardelli Chocolate Chip Cookies

Printable version for your recipe box!

1 cup butter (2 sticks) or margarine - room temp
3/4 cup sugar
3/4 cup brown sugar
2 each eggs
2 teaspoons vanilla
2 1/4 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups Ghirardelli Semi-Sweet, Milk or 60% Cocoa Bittersweet Chocolate Chips
1 cup chopped walnuts or pecans (optional)

Heat oven to 375degrees 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 chocolate chips and nuts (if desired). Drop by tablespoon onto ungreased cookie sheets. Bake at 375degrees F for 9 to 11 minutes or until golden brown. Makes about 4 dozen 2 1/2 inch cookies.

Products used in this recipe:

60% Cocoa Bittersweet Chocolate Chips
Milk Chocolate Chips
Semi-Sweet Chocolate Chips

http://www.ghirardelli.com/recipe.html

GHIRARDELLI CHOCOLATE COOKBOOK VALENTINES COOKBOOK Item number: 4603676269

Ghirardelli Original Chocolate Cookbook (Paperback, 1989)
Author: Phyllis Larsen

Best Price: $0.75
Format: Paperback

ISBN: 0961021802

Aug 1989

Publisher: Ghirardelli Chocolate Co

Edition: 3

Language: English

http://product.half.ebay.com/Ghirardelli-Original-Chocolate-Cookbook_W0QQtgZinfoQQprZ765032

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GHIRARDELLI CHOCOLATE COOKBOOK VALENTINES COOKBOOK Item number: 4603676269

Item Specifics - Nonfiction Books
Format: Softcover Category: Cooking, Food & Wine
Publication Year: 1991



Starting bid: US $2.99

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Chocolate Mint Windmill Cookies

Ghiradelli Original Cookbook 1986

page114

1 pkg (4) GHIRARDELLI SEMI-SWEET CHOCOLATE

1/2 cup butter, softened

1/2 cup sugar

1/4 cup packed brown sugar

1 egg

1/4 cup sour cream

2 cups unsifted all-purpose flour

1/2 teaspoon baking powders

1/2 teaspoon salt

1/8 teaspoon baking soda

1 teaspoon vanilla

1/4 teaspoon peppermint extract

3 drops red or green food coloring

In top od double boiler, melt chocolate.

Cream butter, and sugar and brown sugar, then add egg and sour cream.

Sift dry ingredients and slowly blend into the creamed mixture.

Divide dough in hald. Add chocolate and vanilla to one half.

Add peppermint extract and food color to the other half.

CHILL DOUGH.

Between 2 pieces of wax paper, roll each half into a retangle 1/8 inch thick.

Place peppermint half on top of chocolate half, and roll up like a jelly roll.

Roll up in wax paper, chill.

Cut 1/4 inch slices, and place on a ungreased baking sheet.

Bake at 375 for 8-10 minutes.

Makes 3 1/2 dozen cookies.