Debra Crammond from Ponte Vedra Beach is a top Finalist at 2012 Greater Jacksonville Fair for the Ghirardelli Chocolate Championship. She is sharing her recipe for Disappearing Ghirardelli Cookies with Channel 4. Enjoy!
1/2 cup butter, room temperature
1 cup packed brown sugar
1 cup milk
2 3/4 cups graham cracker crumbs
2 cups finely chopped walnuts
2 cups Ghirardelli Semi-Sweet Chocolate Chips
1/2 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips, melted
Preheat oven to 375 degrees F. In a large bowl, cream together butter and brown sugar with an electric mixer until light and fluffy. Beat in milk. Gradually add the graham cracker crumbs and mix well. Stir in the walnuts and Ghirardelli semi-sweet chocolate chips with a large spoon. Fill miniature foil baking cups 3/4 full and place at least 1-inch apart on a cookie sheet. Bake the cookies at 375 degrees F for 10 to 12 minutes or until set. Cool on a wire rack. Drizzle the cooled cookies with the melted Ghirardelli 60% cacao bittersweet chocolate chips.
Yields: Approximately 8 dozen cookies.
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