Title: Ghirardelli Chocolate Chip Cookies and Squares Variation
Categories: Cookie
Yield: 5 Servings

INGREDIENTS: 1 cup butter or margarine, softened 3/4 cup sugar 3/4 cup brown sugar 2 eggs 2 tsp vanilla 2 1/4 cup unsifted flour 1 tsp baking soda 1/2 tsp salt 1 cup chopped walnuts or pecans 2 cup Ghirardelli Semi-Sweet : Chocolate Chips

DIRECTIONS: Heat oven to 375-F. In large mixer bowl, cream butter with sugar, brown sugar, eggs and vanilla. Stir flour with baking soda and salt; gradually blend into creamed mixture. Stir in nuts and chocolate chips. Drop by tablespoon onto ungreased baking sheets. Bake at 375-F for 9 to 11 minutes or until golden brown.

Food processor method: Place butter, sugar, brown sugar, eggs and vanilla in food processor bowl. Process 10 to 15 seconds until creamy. Add half the flour, baking soda and salt; pulse on/off until blended, then pulse in remaining flour. Stir in nuts and chocolate chips.

These cookies are delicious eaten warm while chocolate is still soft. To reheat cookies in microwave, process 2 or more cookies for 15 to 20 seconds. Baked cookies or dough may be frozen in tightly covered container.

Chocolate Chip Squares Variation: Spread cookie dough into an ungreased 10 by 15" jelly roll pan or 2 (9") square pans. Sprinkle top with finely chopped nuts, if desired. Bake at 375-F for about 20 minutes or until baked in center. Makes 60 squares, 1-1/2" each.

Source: Recipes from Ghirardelli Chocolate Company of San Francisco

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