You'll need a glass of milk, too

I can't go home for a weekend empty handed, so I made some chocolate chip cookies for the family. I have a giant bag of bittersweet chocolate chips, and there was a recipe on the back of the bag. It's also online here.

Ghirardelli 60% Cacao Bittersweet Chocolate Chip Cookies

Yield: 18 cookies
23 ounce(s) 60% Cacao Bittersweet Chocolate Chips
1 1/4 cup(s) butter, softened
3/4 cup(s) brown sugar, packed
2 eggs
1 teaspoon(s) vanilla
3 1/2 cup(s) all-purpose flour
1/4 teaspoon(s) baking powder
2 cup(s) walnuts, chopped (optional)


DirectionsPreheat oven to 350°F. Place 1 1/3 cups chocolate chips in a bowl and set aside. Place another 1 1/3 cups of chocolate chips in a large bowl and microwave on HIGH power for 1 to 2 minutes. Remove and stir until chocolate is melted and smooth. If not melted, microwave for additional 30-second increments until smooth. Stir in butter with a wooden spoon until blended. Add brown sugar and stir. Add eggs and vanilla and beat until smooth. Stir flour with baking powder in a small bowl; add to chocolate mixture and mix slowly until blended. Fold in reserved chocolate chips and nuts. Place bowl in refrigerator for 5 minutes. Drop by heaping tablespoon onto an ungreased baking sheet.
Bake for 12 – 14 minutes. Cool 5 minutes on baking sheet then transfer to wire rack.