Shannon's Kitchen Creations

Salty Cuatro Chocolate Chip Cookies

Ok my significant other is not a huge fan of peanut butter, and that includes peanut butter chips….So I needed to make another batch using the remaining numerous types of chocolate chips lying around. This is similar to the other as I use the stock Ghirardelli Recipe and then put my own salty & sweet spin on it. Warning these are exceptionally bad for you, and you will regret making them, as you will overindulge.

Yield: 4 dozen cookies

• 11 1/2 ounce(s) Milk Chocolate Chips
• 1/2 Bag Semi Sweet Chocolate Chips
• 1/2 bag  60% Cacao Chocolate Chips
• 1/2 bag White Chocolate Chips
• 1 cup(s) + (2)tablespoons SALTED butter or margarine, softened
• 3/4 cup(s) sugar
• 3/4 cup(s) brown sugar, packed
• 2 large eggs
• 3 teaspoon(s) vanilla
• 2 1/4 cup(s) unsifted flour
• 1 teaspoon(s) baking soda
• 1.5-2 teaspoon(s) salt depending on preference (I do 2 but some people find this to be to much)

Directions
Heat oven to 375ºF.

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.

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“Cookie, Cookie, Cookie, Cookie”

Ghirardelli Ultimate Double Chocolate Cookies REMIXED

I love Ghirardelli’s recipes. They are all home-runs in my book. But with a few tweaks they can become grand slams! (at least to my taste buds) I started with the basic recipe from Ghiradelli’s website and then modified it where I found it appropriate. FYI I like it a bit saltier and a bit sweeter!

Yield: 24 cookies

• 6 ounce(s) Ghirardelli’s Semi-Sweet Chocolate Chips
• 10 ounce(s) Reese’s Peanut Butter Chips
• 6 ounce(s) Ghirardelli’s Milk Chocolate Chips
• 11 1/2 ounce(s) Ghirardelli’s 60% Cacao Bittersweet Chocolate Chips
• 6 tablespoon(s) salted butter
• 3 eggs
• 1 cup(s) sugar
• 1/3 cup(s) all-purpose flour
• 1/2 teaspoon(s) baking powder

Directions
In double boiler over hot water, melt bittersweet chocolate chips and butter. In large bowl with electric mixer or whisk, beat eggs and sugar until thick; stir into chocolate mixture. In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips, milk chocolate, and peanut butter chips. Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 12 inches long. As dough will be quite soft, use plastic wrap to hold dough in log shape. Wrap tightly; refrigerate at least 1 hour or until firm. Heat oven to 375°F. Unwrap dough; with sharp knife, cut into 3/4-inch slices. Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet.

Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet; store in airtight tin up to 1 week.

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Guest Post From :

The Salted Cookie – Visit Profile

“Cookie, Cookie, Cookie, Cookie”