Warm delicious cookies & milk. Who doesn’t want to try some of Harris’ Chocolate Chip Cookies?! Harris recommends using Ghirardelli Double Chocolate Chips when making his recipe! Enjoy!
• 2¼ cups all-purpose flour (We prefer King Arthur’s)-Harris says Self-rising in the video – but please use all-purpose!
• 1 teaspoon baking soda
• ¾ teaspoon kosher salt
• 1 cup of softened un-salted butter
• ¾ cup packed dark brown sugar
• ¾ cup white sugar
• 2 teaspoons pure vanilla extract or one whole vanilla bean
• 2 large eggs
• 2½ cups bittersweet chocolate chips
In a large bowl, whisk together flour, baking soda, and salt, then set aside.
In a large mixing bowl, cream butter, brown sugar, and white sugar at medium high speed until very light and creamy. This will take about 5 minutes.
At slow speed, add eggs one at a time until just incorporated. Add vanilla. If using a stand-up mixer with a very slow speed setting gradually add dry ingredients until just incorporated. If you do not have a stand up mixer, incorporate dry and wet ingredients with a wooden spoon.
Stir in the chocolate chips. Drop walnut size mounds of cookie dough onto ungreased cookie sheet and bake at 375 degrees for 10 to 11 minutes.
Harris demonstrates how to make his popular White Chocolate Macadamia Nut Pie! This pie presents beautifully, but it is so simple! It’s a great recipe to use for the holidays.
• 9 1/2″ or 10″ unbaked, deep dish pie shell- you can make your own, or buy an unbaked, deep dish pie shell from the freezer section of your grocery store
• 12 oz can of Evaporated Whole Milk
• 12 oz Ghirardelli White Chocolate, broken into pieces.
• 4 tablespoons Butter
• 3 Eggs
• 1 1/2 cups Sugar
• 3 heaping tablespoons Flour
• 1-2 teaspoons Vanilla Extract
• 8 oz Macadamia Nuts – halved if you prefer
Place a medium saucepan over very low heat and add butter. Once the butter is melted, add the milk and chocolate. Stir constantly until the chocolate is melted. Once melted, remove the mixture from the heat.
In a large bowl, mix the eggs, sugar, flour, and vanilla. Add the chocolate mixture and stir until well blended.
Cover the bottom of a prepared pie shell with the Macadamia Nuts. Pour filling over the nuts. The nuts will actually rise to the top.
Carefully, place the pie in a preheated oven at 425 degrees F and bake for ten minutes.
Reduce the heat to 350 degrees. Vent your oven and bake for another ten minutes.
Reduce the heat again to 300 degrees. Vent your oven and bake for another 15 minutes
Reduce heat one last time to 250 degrees for the remaining hour and fifteen minutes.
Note: The reduction of the temperatures really depend on your oven, but you really want to keep the top from becoming too brown or burned.
The pie will be done when the filling cracks around the edges and rises ½ to ¾ inches.
Remove the pie from the oven. Allow it to cool completely and refrigerate before serving. Enjoy!