Today is special – we have a guest chef! While producing her video for a school project, I thought it would be fun to share with you the great job she did along with a recipe for some great chocolate chip cookies. While this is not quite the exact recipe she used, it is pretty close. Hers smelled so good I made these for hubby – I substituted the regular sugars for the Splenda products so that they would be diabetic friendly. Taking some to work proved to be a good thing. They were a big hit. Enjoy the video, and enjoy the recipe.
Soft and chewy Chocolate Chip Cookies
11 1/2 ounces Ghiradelli Bittersweet Chocolate chips (you can use any flavor of chips)
1 cup butter or margarine, softened
3/4 cup sugar (I used Splenda Sugar Substitute)
3/4 cup brown sugar, packed (I used Splenda Brown Sugar Substitute)
2 large eggs
2 teaspoons vanilla
2 1/4 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup walnuts or pecans, chopped (optional) (I used chopped pecans)
Heat oven to 375 degrees. 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.
I baked mine for exactly 9 minutes – they were poofy, soft and delicious.
Have a great week!