1 cup butter, at room
temperature (2 sticks)
1/2 cup sugar
1 1/4 cups brown sugar,
packed
3 large eggs, at room
temperature
1 cup chunky peanut
butter
1 Tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups Ghirardelli Classic
White Chips
In medium sized bowl, beat butter and
sugars on medium-high speed until
creamy. Turn mixer down to lowest speed and add eggs
one at a time,
mixing
well before adding the next egg. Add
peanut butter and vanilla.
Fold flour, baking soad
and salt into creamed mixture. Fold in
chips.
Stir until ingredients are well blended.
Preheat oven to 375° F. Roll 2 Tablespoons of cookie dough into a
ball,
and place 2 inches apart on a
baking sheet. Dip a fork into a glass
of cold water and make a criss-cross pattern, gently pressing dough
down. Bake 13 to 15 minutes at 375° F. Store in airtight container
at room temperature or in a
freezer for longer storage.
Makes 4 dozen cookies.
1 cup butter, at room
temperature (2 sticks)
1 1/2 cups brown sugar,
packed
2 large eggs, at room
temperature
2 teaspoons vanilla extract
2 1/2 cups all-purpose
flour
1 1/2 teaspoons baking powder
1 teaspoon salt
2 cups Ghirardelli Classic
White Chips
1/2 to 1 cup macadamia
nut pieces, coarsely chopped
Preheat oven to 350° F. In a medium size bowl, beat butter with brown
sugar
at medium speed until creamy and lightened in color, about 4
minutes. Add eggs, one at a time, beating at low speed
until combined.
Add vanilla. Add flour, baking powder and salt to creamed
mixture and
fold until combined. Fold in chips and macadamia pieces. Spread
battter
in a 13" x 9" pan in an even layer.
Bake at 350° F for 27
to 30 minutes. Let cool at least 40 minutes before cutting
into
squares.
Store in airtight container at room temperature.
Makes 3 dozen bars.
Optional: Add chocolate layer in the
middle of the squares: Melt
4 ounces bittersweet chocolate in top of
double boiler. Prepare
recipe as above, spread half of the batter
in the pan. Spread
melted chocolate over batter in pan, then
cover melted chocolate
with remaining batter. Bake as directed above.
1 1/4 cup butter, at room
temperature (2 1/2 sticks)
2 cups sugar
2 large eggs
1 Tablespoon vanilla extract
2 cups all-purpose flour
1 1/4 cups unsweetened
cocoa
1 teaspoon baking powder
2 cups Ghirardelli Classic
White Chips
Preheat oven to 300° F. In bowl of electric mixer, beat butter with
sugar at medium speed until creamy. Add eggs, beating at low speed
until combined. Add vanilla.
Add flour, cocoa and baking powder to
the creamed mixture and fold until
combined. Fold in chips. Roll
into 1-inch balls and place on baking
sheet. Allow 3 inches between
cookies.
Bake at 300° F for 16 to 18 minutes.
Let cool 10 mintues
on the baking sheet, then transfer to a
wire rack to cool completely.
Makes 3 1/2 dozen cookies.