Did you see that Ghirardelli has grand size semi-sweet chocolate chips out now?
As they say on the package "double size for extra indulgence"-I like that:@)
I used the disc on the right, but from my Super Shooter Cookie Press so the cookies in this pic are a little larger than standard spritz.
The grand chocolate chips would be a perfect decoration for standard size spritz.
1 C butter, softened
1/2 tsp vanilla
*2 Tblsp instant coffee granules
1/2 C powdered sugar
1/4 C cornstarch
pinch salt-I used salted butter
1 1/2 C A/P bleached flour
Optional-colored sugar, nonpareils or sprinkles
Optional-melted chocolate for dipping or drizzling, or chocolate chips
- Cream butter, vanilla, coffee granules and powdered sugar. *One of those packs of individual servings (six serving size at Walmart/Dollar Tree) is plenty for one batch.
- Mix in cornstarch, salt and flour until just combined.
- Fill press, form cookies onto cool, ungreased baking sheets. Decorate with colored sugar or sprinkles if desired. Optional: Chill the cookies on the baking sheets for 10-15 minutes before baking. This isn't mandatory but does make a little more defined cookie.
- Bake at 350 degrees for 9-11 minutes or until done.
- Remove from pans onto wire rack.
- If using chocolate chips, let cookies cool for about a count of 10, then place a chip on top of each cookie. The heat from the cookie will make it stick. If dipping or using drizzle, let cookies cool completely first.
- Store in airtight container.
