Guittard chocolate chip cookie recipe made with leftover Easter bunny chocolate

I bought 3 very fine quality chocolate Easter Bunnies for my boys' baskets on Easter morning. Well, I mean...um...the Easter Bunny brought my boys 3 fine quality chocolate Easter Bunnies. It was Lindt chocolate and they were not cheap! I didn't go for those cheesy Palmer's Easter bunnies. Do you think my boys have even noticed their chocolate bunnies? Nope. They have been eating Sour Patch Bunnies and pastel Skittles! So I decided that I would put those chocolate rabbits to good use. I left them in their foil wrappers and smashed them against the kitchen table. Perfect. Nice uneven chunks of smooth Lindt milk chocolate. I also broke up several leftover Hershey's bars from Easter. I decided to try another new chocolate chip cookie recipe and since I have like a million bags of Guittard Chocolate Chips sitting around (Bartell's recently had a good sale!), I just glanced on the back of the bag for this recipe. My changes, besides not actually adding Guittard Chips - I left out the walnuts and I added another scoop of flour. The cookie dough looked kind of thin after mixing and I didn't want really flat cookies. These cookies were super duper buttery and had nice crisp edges with a squishy soft middle. They are not my favorite recipe but these are darn good! Really really good. I think I like just plain chocolate chips better. The uneven sizes of the chocolate pieces were not my thing. I like more uniform chocolate pieces. Plus, when I smashed the chocolate, a lot of the tiny pieces kind of discolored the dough and made it a funny mottled kind of color - even though I used a sieve to remove the very fine powdery pieces. Not that the color really matters but I don't think they look as appetizing.

THE ORIGINAL CHOCOLATE CHIP COOKIE
guittard.com


2 1/4 cups unsifted all-purpose flour (I added another 1/3 cup of flour)
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla
2 cups (12 ounces) GUITTARD SEMISWEET CHOCOLATE CHIPS (I used cut up candy bars)
1 cup chopped walnuts (optional) (I didn't add these)

Preheat oven to 375ºF. (I set my oven at 335 degrees)

In a small bowl combine flour, baking soda and salt; set aside.

In a large bowl cream butter, sugar and brown sugar until light. Beat in eggs and vanilla until smooth. Gradually add flour mixture until combined. Stir in chocolate.

Drop by well-rounded teaspoonfuls onto ungreased cookie sheets. (I used a parchment lined cookie sheet)
Bake 8-10 minutes or until golden brown.