Ghirardelli Crispy Crunchy Chocolate Chip Cookies
Serves: 3
Roxane Raynor
1 January 1970
Based on User reviews:
52
Spice
58
Sweetness
52
Sourness
36
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1.333333 cups
All-Purpose Flour1 tsp
Baking Soda1 tsp
Salt10 tbsps
Unsalted Butter (melted and cooled)1 cup
Granulated Sugar2 tsps
Light Corn Syrup2 tbsps
Milk1 tsp
Vanilla Extract3 cup
Pecan (chopped)Directions:
1
Position racks in the upper and lower thirds of the oven
2
Preheat the oven to 325 degrees
3
Line two large baking sheets with foil, dull side up
4
Mix the flour, baking soda, and salt together thoroughly
5
Set aside
6
In a large bowl, combine the butter, both sugars, corn syrup, milk, and vanilla
7
Mix until smooth
8
Stir in the flour mixture
9
Stir in the nuts and chocolate chips
10
The dough will be very soft
11
Divide the dough in half
12
Divide one half of the dough into 10 equal pieces (each a scant 1/4 cup)
13
Place 5 pieces of dough least 3 inches apart on each lined baking sheet
14
Use your fingers covered with a piece of plastic wrap to flatten each scoop until it is 3 inches in diameter
15
(Cookies will spread even more as they bake)
16
Bake the two sheets for 8 minutes
17
Rotate the sheets from the top rack to the bottom and from front to back
18
Bake for 7-10 more minutes, watching closely, until the cookies are evenly dark golden brown all over
19
(Pale cookies will not be crispy)
20
Let cool on pan for 5 minutes
21
Slide the foil with cookies onto racks
22
When the baking sheets are cool, repeat with the remaining dough
23
Cool cookies completely before stacking or storing
24
Cookies keep, in an airtight container for at least 5 days