CLASSIC WHITE CHIP RECIPES from GHIRARDELLI

 

 

 

Peanut Butter Cookies with White Chips

 

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.

 

 

 

 

 

White Chip Macadamia Bars

 

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.

 

 

 

 

 

Double Chocolate Cookies

 

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.