I omitted the walnuts cause GKiddos. Bet it would be great to add!
Ingredients:
- 2 bars (8 ounces) Ghirardelli Semisweet Choclate Baking Bars
- 5 tablespoons unsalted butter, room temperature
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 teaspoon vanilla extract
- 1 large egg
- 1 cup and 2 tablespoons flour
- 2/3 cup broken walnuts (optional)
Directions:
Preheat oven to 350-degrees.
Line cookie sheets with parchment paper.
Use a large knife to cut one and a half of the bars (12 squares) into one-fourth inch chunks; set the chunks and smaller bits aside separately.
Break the remaining 1/2 bar (4 squares) of chocolate roughly and put the pieces in a microwave proof bowl. My microwave has a melt chocolate button.
Add the softened butter and bits of chocolate left from chunks and stir until melted and smooth.
Stir in the white and brown sugars, salt, baking soda and vanilla.
Add the egg and stir briskly until well blended.
Add all the flour and stir just until it is entirely blended. The dough will be stiff.
If dough is even slightly warm, let it cool for a few minutes before stirring in chocolate chunks and nuts.
Scoop about 2 tablespoons of dough for each cookie and place 2 inches apart on prepared cookie sheet.
Bake for 10-14 minutes until cookies are puffed and cracked.
Cool on pan and transfer to cooling rack to cool rest of way.
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