GHIRARDELLI® CLASSIC CHOCOLATE CHIP COOKIES
The classic chocolate chip cookie just got better! This indulgent cookie made with Ghirardelli's® Bittersweet 60% Cacao Baking Chips is delicious with every cookie bite!
Provided by Ghirardelli
Categories Trusted Brands: Recipes and Tips Ghirardelli®
Time 30m
Yield 36
Number Of Ingredients 10
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.
MILK CHOCOLATE CHIP COOKIES (GHIRARDELLI)
Ghirardelli is not my favorite but these cookies are quite delicious and easy to make. Found the recipe on another site and when I bought the chocolate chips it was on the bag ha ha. Very easy recipe but I am still on the look out for the ultimate chocolate chip cookie. Enjoy!
Provided by theluckchain
Categories Dessert
Time 26m
Yield 4 Dozen, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven 375 degrees F.
- Stir Flour with baking soda and salt, set aside.
- Beat butter with sugar and brown sugar at medium speed until creamy and lightened in color (about 4 minutes).
- Add Vanilla and eggs, one at a time, mixing on low speed until incorporated.
- Gradually blend dry mixture into creamed mixture.
- Stir in Chocolate chips and nuts (if desired).
- Drop by tablespoon onto ungreased cookie sheets.
- Bake for 9 - 11 minutes or until golden brown.
Nutrition Facts : Calories 180.3, Fat 8.9, SaturatedFat 5.3, Cholesterol 38.5, Sodium 166, Carbohydrate 23.4, Fiber 0.4, Sugar 14.2, Protein 2
GHIRARDELLI PEPPERMINT BARK BROWNIES
A festive version of your classic brownie marrying rich chocolate taste with the unmistakable holiday flavors of peppermint.
Provided by Ghirardelli
Categories Trusted Brands: Recipes and Tips Ghirardelli®
Time 1h30m
Yield 9
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Line bottom and sides of an 8-inch square pan with parchment paper, allowing about 1 inch of paper to extend over opposite sides of pan; lightly coat with cooking spray.
- In a microwave-safe bowl, microwave butter and 1 1/3 cups chocolate baking chips on medium (50% power) for 2 minutes, stirring every 30 seconds, until melted and combined. Whisk in sugar until grainy. Whisk in eggs and vanilla until smooth.
- In a separate bowl, whisk together cocoa, flour, baking powder, and salt. Stir flour mixture into chocolate mixture until just combined. Fold in half the peppermint bark. Pour mixture into the prepared pan; smooth the top.
- Bake, rotating pan halfway through, until a toothpick inserted in center comes out with a few crumbs, 25 to 30 minutes. Let cool on a wire rack for 30 minutes. Lift brownies from pan using parchment as handles and transfer to a cooling rack to cool completely.
- Set cooling rack on a rimmed baking sheet. Place remaining 1/3 cup chocolate baking chips in a medium glass bowl. Warm cream in a small, heavy saucepan over medium-high heat, stirring occasionally, until steaming, 2 to 3 minutes. Remove from heat and pour over chocolate chips. Let stand for 2 minutes; whisk until smooth.
- Pour over brownies and spread to the edges with a small offset spatula. Sprinkle evenly with remaining peppermint bark. Before serving, let stand or refrigerate until glaze sets.
Nutrition Facts : Calories 570.1 calories, Carbohydrate 56.7 g, Cholesterol 105 mg, Fat 38.1 g, Fiber 2.7 g, Protein 7.5 g, SaturatedFat 22.3 g, Sodium 193.6 mg, Sugar 34.5 g
GHIRARDELLI HOLIDAY BARK 4 WAYS: PEPPERMINT BARK
Melted dark chocolate mixed with peppermint chunks is drizzled with white chocolate and chilled on a baking sheet for a sweet holiday treat or gift! Click on the links in the footnotes for 3 variations.
Provided by Ghirardelli
Categories Trusted Brands: Recipes and Tips Ghirardelli®
Time 1h5m
Yield 12
Number Of Ingredients 3
Steps:
- Line a baking sheet with parchment paper. Set aside.
- Place 2 chopped chocolate bars in the top pan of a double boiler over hot but not boiling water. (You may also use a glass or metal mixing bowl on top of a saucepan half filled with water.) Allow the chocolate to melt, stirring occasionally. Remove from heat and let stand to cool for 15 minutes.
- Stir remaining 1 bar of chopped chocolate into the melted chocolate. Stir until melted and smooth.
- Stir in 3/4 cup peppermint chunks. Pour mixture onto the prepared baking sheet. Spread about 1/4 inch thick. Sprinkle with the remaining peppermint chunks.
- In a small microwave-safe bowl, microwave the white chocolate on medium power (50 percent) in 30 second intervals, stirring between intervals until melted.
- Remove and stir. If chocolate is not melted, return it to the microwave and repeat the heating step, stirring every 30 seconds to avoid scorching.
- Spoon white chocolate mixture into a large self-sealing plastic bag. Snip off one corner; drizzle chocolate over bark.
- Chill for 30 minutes or until firm. Use parchment to lift candy; break into pieces. Store between sheets of waxed paper in an airtight container at room temperature up to 3 days or in the refrigerator up to 2 weeks.
Nutrition Facts : Calories 296.9 calories, Carbohydrate 32.3 g, Cholesterol 9 mg, Fat 18.4 g, Protein 3.1 g, SaturatedFat 13 g, Sodium 34.9 mg, Sugar 13.5 g
GHIRARDELLI CHOCOLATE NUT BISCOTTI
These are delicious Chocolate Biscotti's with a hint of coffee flavor. So good with a cup of coffee or a glass of wine. The recipe comes from Ghirardelli Chocolate. Enjoy
Provided by Barb G.
Categories Dessert
Time 1h5m
Yield 35 Biscotti
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Lightly grease and flour large baking sheet (I sprayed with Pam).
- In a small bowl,stir the eggs,instant coffee and vanilla until well blended; set aside.
- In a medium bowl, mix flour, baking powder and salt; set aside.
- In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy.
- Beat in egg mixture.
- Gradually add the flour mixture, beating well after addition.
- Stir in chocolate and nuts.
- Divide the dough into 2 equal portions.
- On a lightly floured surface, shape the dough into 2 logs, each 14" long, 1-1/2" wide, and 1" thick.
- Place the logs on baking sheet.
- Bake for 25 minutes or until lightly browned.
- Set the baking sheet on a wire rack to cool 10 minutes.
- Remove the logs to cutting board (I usually just cut them on the cookie sheet). Cut with serrated knife, cut diagonally into 1/2 inch thick slices.
- Place slices 1/2 inch apart upright (not on sides).
- Bake 12 to 15 minutes or until slightly dry.
- Remove to rack to cool.
- I leave mine on cookie, let cool.
- Then drizzle with melted chocolate (I melt chocolate in microwave).
- The chocolate is just my addition - so good with a cup of coffee.
- Store biscotti in air tight container.
Nutrition Facts : Calories 94.8, Fat 5.1, SaturatedFat 1.9, Cholesterol 19.1, Sodium 68.5, Carbohydrate 10.7, Fiber 0.7, Sugar 4.5, Protein 2
GHIRARDELLI CHOCOLATE CHIP COOKIE BAR
Every Wednesday The Montreal Gazette posts recipes according to the theme of the week or recipe requests that readers ask for. This is a recipe request, and it is from American chocolate company, Ghiradelli. I have made and ate this recipe and is decidedly very good.
Provided by Studentchef
Categories Bar Cookie
Time 40m
Yield 16 bars
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F.
- In a large bowl, beat butter with brown sugar and vanilla at medium speed until light and fluffy.
- Add eggs, one at a time, mixing on low speed until combined.
- In a small bowl combine flour, baking powder, and salt; gradually add to egg mixtuer while mixing on low speed.
- Fold in chocolate chips and nuts, if using.
- Spread batter evenly in an ungreased 13x9 inch (3.5L) pan. Bake for 25 to 30 minutes or until a wooden pick inserted in centre comes out clean.
- Cool completely in pan on wire rack. Remove from pan and cut into squares.
GHIRARDELLI FLOURLESS FUDGY CHOCOLATE CHIP COOKIES
Chocolate-forward with a nice crunch from pecans, these cookies boast two types of chocolate with a delightfully crisp outside and a rich, fudgy interior. Pro tip: Make sure to whisk the egg whites until they are very foamy--this gives the cookies the 'lift' they need.
Provided by Ghirardelli
Categories Trusted Brands: Recipes and Tips Ghirardelli®
Time 1h10m
Yield 20
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Place pecans in a single layer on a baking sheet, and bake in preheated oven until toasted and fragrant, 6 to 8 minutes, stirring halfway through. Let cool completely, about 20 minutes.
- Line 2 large baking sheets with parchment paper; lightly coat parchment with cooking spray.
- Sift together powdered sugar, Ghirardelli Premium Baking Cocoa, and salt in a large bowl. Whisk egg whites in a separate bowl until frothy, about 1 1/2 minutes. Stir egg whites and vanilla into powdered sugar mixture. Batter will be very thick. Stir in Ghirardelli Bittersweet Chocolate Chips and toasted pecans until well combined.
- Using a 1 1/2-inch cookie scoop (about 2 tablespoons), scoop dough, and place 3 inches apart on prepared baking sheets.
- Bake in preheated oven until tops are shiny and cracked, 8 to 10 minutes. Cool on baking sheet 5 minutes; transfer to wire racks and cool completely, about 15 minutes.
Nutrition Facts : Calories 170.8 calories, Carbohydrate 25.9 g, Fat 8.5 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 2.9 g, Sodium 37.7 mg, Sugar 22 g
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