This recipe is from my sister-in-law Eva. She first introduced me to the delicious Ghiradelli Chocolate Premium Baking Chips and this combination of chocolates. For this recipe I used one part Double Chocolate Bittersweet Chips and one part Nestle Tollhouse semi-sweet chips. Thank you Eva for sharing this recipe!
Bittersweet Chocolate Chip Cookies
2 sticks of butter
3/4 cup granulated sugar
3/4 cup brown sugar
1 tsp vanilla extract
2 1/2 cups all purpose flour* **
1 tsp. salt
1 tsp. baking soda
1 cup Nestle semi-sweet chocolate morsals
1 cup Ghiradelli double chocolate bittersweet chips
Preheat oven to 375 degrees. Butter should be soft and at room temperature. Cream butter and sugars together until light and fluffy. Add eggs, one at a time. Add vanilla extract. In a separate bowl whisk together flour, salt and baking powder. Slowly add this to the butter/sugar mixture. Add the chocholate chips slowly and mix gently. Using a small ice cream scoop shape dough into about 1 1/2 inch spheres. Chill the balls of dough in the refrigerator several hours until firm. From here, I either bake immediately or move the shaped dough into a ziplock bag to the freezer for later use. It is so nice having prepared cookie dough on hand at all times. Bake at 375 degrees 8-10 minutes depending on your oven. Rotate once during the baking process to ensure even baking.
*If you like chewier cookies use bread flour – this flour has more gluten, or protein making a denser cookie. If you like your cookies softer and crisper use all purpose flour. I normally use all purpose flour.
** For high-altitude bakers increase flour 1/8-1/4 cup.