Cheryl’s Fog-Blaster (and Moon-Howler) Cookies. These are fog-blasters because of the Ghirardelli or Guittard 60%+ cacao chocolate chips which will wake you up out of the Monterey fog, and the golden pine nuts that are reminders of warm sunshine, and the sprinkling of sea salt we feel in the foggy air.
(Then it’s a regular chocolate chip cookie recipe, with the addition of 1 cup of toasted pine nuts, and then a sprinkle of sea salt on each cookie before baking). (Cheryl uses 3/4 cup brown sugar 3/4 cup granulated sugar in her recipe).
After mixing up the dough, use a dough scoop— a good size is # 40– and place close together on parchment-paper-lined cookie sheets. Refrigerate for 10-15 minutes, until the butter has hardened a bit, and then bake some to eat now; and then put the rest of the dough balls in plastic sealable bags and freeze until you want hot cookies. Bake the frozen dough balls at 375 degree for 12 minutes or so, until golden brown.
Ghirardelli Chocolate Chip Cookie Recipe
Ingredients:
1 cup (2 sticks) unsalted butter, softend
1 1/2 cups granulated sugar
1 cup brown sugar, packed
2 eggs, room temperature
1 1/2 tsp vanilla extract
3 cups unsifted flour
1/2 tsp baking soda
1 tsp salt
2 cups Ghirardelli chocolate chips
Directions:
Preheat oven to 350’ ( if frozen dough balls follow Cheryl’s direction) Cream butter and sugars until fluffy. add vanilla and eggs, one at a time and beat well. Blend in flour, baking soda and salt. Stir in chocolate chips and nuts, Drop by teaspoon onto ungreased cookie sheet (or use dough scoop, if frozen dough balls follow Cheryl’s direction) Bake 10-12 minutes or until golden brown.
