Do you like Ghirardelli chocolate? YES, YES, YES. I’m shaking my head up and down with you. My friend from freezer cooking class introduced me to these bittersweet chocolate chips I’ve never bought. And wow, they were fabulous in my whole wheat chocolate chip cookies. They are so good, I’ve made them twice since she’s told me about them. They are freezer friendly and I made 65 cookies with this recipe. Here’s one last reason for you to try these cookies, I found a Ghiradelli coupon link for you. It’s a bricks coupon, so hit the back arrow three times slowly and you’ll print two.
Most of you know I’m into cooking and baking God’s way, all natural if possible. Well, Ghirardelli chips are all natural. n fact, they contain six real ingredients you can pronounce: unsweetened chocolate, sugar, cocoa butter, milk fat and soy lecithin and vanilla. The chips are twice the size of Nestle morsels-that’s my kind of chocolate. I use half of a bag in the recipe (feel free to use more). Without further due, I’ve modified my whole wheat chocolate chip cookies, that are freezer friendly, into this recipe. They taste like Chewy Chips Ahoy cookies, only better. They stay chewy using real butter and brown sugar and demerara sugar (pure cane sugar).
And I use white whole wheat flour; I told you they were healthy.
I cream sugar, butter, eggs and vanilla. Mix about 30 seconds. Stop and scrape bowl.
Continue to mix until the butter is incorporated. Stop and add the flour, soda and salt. Mix until there are no dry patches (the batter is thick). Scrape sides as necessary.
Add baking chips and mix slowly.
Drop by rounded teaspoonfuls (I use a 1 inch cookie scoop) about 1 inch apart. Bake at 375 for 10 minutes.
1 cup Demerara Sugar
1 cup firmly packed brown sugar
1 cup butter, softened, 2 sticks
1 1/2 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon salt
3 cups Eagle Mills flour (white whole wheat combination), or half all-purpose and half white whole wheat, or go all white whole wheat
Half of a bag of Ghirardelli bittersweet baking chips (5.75 oz. to be exact)
Cream sugar, butter, eggs and vanilla. Mix about 30 seconds. Stop and scrape bowl. Continue to mix until the butter is incorporated. Stop and add the flour, soda and salt. Mix until there are no dry patches (the batter is thick). Scrape sides as necessary. Add baking chips and mix slowly. Drop by rounded teaspoonfuls (I use a 1 inch cookie scoop) about 1 inch apart. Bake at 375 for 10 minutes. Allow to cool for one minute and then transfer to a cooling rack. You can freeze cooled baked cookies. Or flash freeze the cookie dough balls for one hour and transfer to a labeled bag with baking instructions, bake at 375 for 12 minutes.
Try my original whole wheat chocolate chip cookies using regular chocolate chips and check out ways you can freeze cookies for unexpected guests. Wow them with your healthy, homemade cookies. Treat your kids with healthy cookies in their lunchbox, take them on a picnic, freeze them in logs for a vacation. Or give them away in a clear cellophane bag tied with a grosgrain ribbon.
Have you ever made freezer cookies? If they don’t make it to the freezer, perhaps you should double your recipe;)