GHIRARDELLI'S® "HOT CHOCOLATE" AND TOASTED MARSHMALLOW COOKIES
A lovely, warm holiday cookie, featuring decadent chocolate and an over-the-top twist on the traditional holiday treat.
Provided by Ghirardelli
Categories Ghirardelli®
Time 29m
Yield 30
Number Of Ingredients 11
Steps:
- Melt 3/4 cup chocolate chips gently in the microwave or over a pot of simmering water (bain marie). Set aside to cool.
- Sift flour, cocoa powder, baking soda, and salt together in a bowl, and stir together.
- Beat the butter and sugar together until thick and creamy. Beat in eggs one by one. Add cooled melted chocolate and vanilla extract. Continue beating until ingredients are well mixed.
- Fold dry ingredients and 2 1/4 cups chocolate chips into the mix and stir until combined.
- Scoop cookie with a 1 tablespoon scoop (if the mix is soft you can pop it in the fridge to stiffen up and this will make it easier to scoop).
- Bake at 350 degrees F for 8 to 9 minutes. Take care not to overbake as these cookies should be almost brownie-like.
- Once baked, pop a marshmallow on top and put it back in the oven on broil for 1-2 minutes for a lovely toasted effect.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 22.6 g, Cholesterol 15.3 mg, Fat 9.2 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 5.4 g, Sodium 67.4 mg, Sugar 15.4 g
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 CHOCOLATE CHIP COOKIES
This is the recipe right off the bag. I like this recipe better than Toll House recipe because the mix seems less sugary tasting so the flavor of the chips stands out.
Provided by MarylandMomof3
Categories Drop Cookies
Time 24m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375°.
- Stir flour with baking soda and salt, set aside.
- In a large bowl, beat butter with sugars at medium speed until creamy and lightened in color (about 4 minutes).
- Add vanilla and eggs, 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 tablespoon onto ungreased baking sheets.
- Bake for 9-11 miutes or until golden.
- Makes about 4 dozen cookies.
GHIRARDELLI DOUBLE CHOCOLATE COOKIES
Chocolate Brownie like Heaven!! I substituted Peanut Butter chips for the chocolate chips. From the Ghirardelli Semi-sweet baking bar.
Provided by podapo
Categories Drop Cookies
Time 27m
Yield 10-12 cookies, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- Break chocolate bar into 1" pieces, Melt semi-sweet chocolate according to melting instructions, (I use a double-boiler on the stovetop).
- Stir in brown sugar, butter, eggs and vanilla.
- In separate bowl, mix flour and baking powder.
- Add flour mixture to the chocolate mixture, mixing well.
- Fold in chocolate chips and nuts.
- Drop by 1/4 cup onto ungreased cookie sheet.
- Bake 12-14 minutes.
- Cool 1 minute on baking sheet, remove to wire cooling racks.
Nutrition Facts : Calories 263.6, Fat 16.1, SaturatedFat 9.6, Cholesterol 41.2, Sodium 61.9, Carbohydrate 33, Fiber 3.1, Sugar 23.8, Protein 3.9
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.
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
GHIRARDELLI ULTIMATE DOUBLE CHOCOLATE COOKIES
Make and share this Ghirardelli Ultimate Double Chocolate Cookies recipe from Food.com.
Provided by JeriBinNC
Categories Dessert
Time 38m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- In double boiler over hot water, melt the bittersweet chocolate chips and butter. In large bowl with electric mixer, beat eggs and sugar until thick; stir in chocolate mixture. In small bowl, stir together flour and baking powder. Stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts.
- On a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 8 inches long. Wrap tightly; refrigerate at least 1 hour or until firm. (Dough can also be frozen; thaw in refrigerator before proceeding with recipe.).
- Preheat oven to 375 degrees. Unwrap dough. With sharp knife, cut into 3/4 inch slices. Place slices 1 1/2 inches apart on greased or parchment-lined baking sheet. Bake 12-14 minutes or until shiny crust forms on top but interior is still soft.
- Cool on baking sheet.
Nutrition Facts : Calories 412.9, Fat 28.8, SaturatedFat 15.6, Cholesterol 30.9, Sodium 25.8, Carbohydrate 46.4, Fiber 5.6, Sugar 35.9, Protein 5.6
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