Toll House White Chocolate Chip Cookies With Ghirardelli Chocolate
2 1/4 cups all purpose flour sifted twice
3/4 cup butter or 1 cup at room temperature
2 eggs at room temperature
3/4 cup white sugar
3/4 cup packed brown sugar
1 tsp vanilla
1 tsp salt
1 tsp baking powder or baking soda
1 cup Ghirardelli White Chocolate Chips approximately half of 12 oz package
1 cup Ghirardelli Semi Sweet Chocolate Chips approximately half of 12 oz package
1 cup chopped walnuts, pecans or almonds (optional)
Tip: Take eggs and butter out of the refrigerator the night before you plan to make your cookies
Preheat oven to 375 degrees
With your hand mix baking powder salt and flour. Using two bowls sift flour and baking powder. In a mixing bowl cream the butter, white and brown sugars. Creaming is simply using a mixer to beat the sugar and butter together until smooth. Creaming also incorporates air into the butter. Beat in the eggs and vanilla. Sift the flour, salt, and baking powder again into the the batter, then stir in the chocolate chips. You can use all or less of the chocolate chips; I don’t like too many chips in my cookies.
Tip: Using parchment paper eliminates the need to oil or grease the pan
On a cookie sheet covered with parchment paper place 1 tsp of cookie dough allowing an inch between cookies. Bake for 8-12 minutes.
Remove and let cool.