Ghirardelli Chocolate Panini Recipes

Steps:

• Preheat oven to 350 degrees F. Grease a muffin tin with cooking spray, wiping off any excess on the top of the tin.
• In a bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
• In the bowl of a stand mixer fitted with the whisk attachment, begin beating the eggs and yolk on medium-high speed. Slowly stream in the sugar while beating and continue to beat until mixture is pale and thickened and ribbons down from the beater when lifted. Scrape down sides of the bowl and beater as needed.
• Beat in the oil until fully incorporated. Scrape down bowl and beater and beat in sour cream and vanilla until evenly incorporated.
• Add the dry ingredients to the wet and fold in until only a few visible streaks remain. Add 8 1/2 ounces of the chocolate chips and fold in just until all ingredients are evenly incorporated.
• Spoon the batter into prepared muffin cups, smoothing the tops if needed but keeping the scoops mounded. Top each with some of the remaining chocolate and sprinkle with the coarse sugar.
• Bake muffins in preheated oven until a toothpick inserted into the center of one comes out free of wet batter (it may come out with melted chocolate), 18 to 20 minutes. Cool muffins in pan for about 15 minutes before transferring to a wire rack to cool completely.
• Store muffins in an airtight container at room temperature, or in the refrigerator to keep for more than a few days.

Steps:

• Preheat the oven to 350 degrees F. Butter and flour an 8-inch square baking pan.
• Chop the semi-sweet chocolate baking bar into 1-inch pieces.
• In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the chopped chocolate and butter, stirring occasionally until smooth. Remove the pan from the heat and let cool to room temperature.
• Stir the brown sugar and vanilla into the chocolate mixture. Add the eggs and mix well.
• In a bowl, sift together flour, baking powder, and salt. Slowly fold the flour mixture into the chocolate mixture, mixing well until blended. Stir in the chocolate chips and pour the batter into the prepared pan.
• Bake for 25 to 30 minutes, until a tester comes out clean. Remove from the oven and cool for at least 10 minutes before cutting into 2-inch squares.

Steps:

• Heat oven to 375 degrees F.
• Stir flour with baking soda and salt; set aside.
• In a large mixing bowl, beat butter with both sugars at medium speed until creamy and lightened in color.
• Add eggs and vanilla, one at a time. Mix on low speed until incorporated.
• Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips.
• Drop by tablespoonfuls onto ungreased cookie sheets.
• Bake for 9 to 11 minutes or until chocolate chip cookies are golden brown.

Steps:

• Slice the bread on the diagonal into slices 1/2 to 3/4 inch thick; there should be at least 20 slices of bread. Break the chocolate into 1/2 ounce squares. On a 4-ounce bar, there are eight 1/2-ounce squares. Butter one side of each slice of bread with 1/2 teaspoon of butter and make a sandwich, butter side out, using a piece and a half of chocolate per sandwich.
• Heat a large pan over medium heat and, in batches, cook each sandwich until golden brown, pressing down with a spatula. Flip the sandwiches and cook the second side until golden brown, about 30 seconds. Keep warm in the oven.

Steps:

• Slice the bread on the diagonal into slices ½ to ¾ inch thick; there should be at least 20 slices of bread. Break the chocolate into ½ ounce squares. On a 4-ounce bar, there are eight ½-ounce squares. Butter one side of each slice of bread with ½ teaspoon of butter and make a sandwich, butter side out, using a piece and a half of chocolate per sandwich. Heat a large pan over medium heat and, in batches, cook each sandwich until golden brown, pressing down with a spatula. Flip the sandwiches and cook the second side until golden brown, about 30 seconds. Keep warm in the oven. Note: These sandwiches can also be made in a panini machine following the manufacturer's instructions.