Ghirardellis Wish Star Chocolate Cookies Recipes

GHIRARDELLI CHOCOLATE CHIP COOKIES

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® CLASSIC CHOCOLATE CHIP COOKIES

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'S WISH STAR CHOCOLATE COOKIE

Steps:

• Melt baking bar in double boiler and set aside. Mix flour and salt together and set aside. In large bowl, beat butter and sugar until smooth. Add melted chocolate and vanilla. Add flour mixture to chocolate mixture and mix just until blended. Wrap dough in plastic wrap and chill for at least 1 hour.
• Heat oven to 350 degrees. Line baking sheet with parchment paper. On a lightly floured board, roll dough to 3/8-inch thick and cut with cookie cutters. If the dough is very soft, chill again for at least 30 minutes. Bake for 7-9 minutes. Cool completely in pan.
• Melt chocolate chips with 1 Tbsp butter in double boiler. Dip cooled cookie in melted chocolate mixture and let chocolate set.

GHIRARDELLI FLOURLESS FUDGY CHOCOLATE CHIP COOKIES

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.

GHIRARDELLI CHOCOLATE CHIP COOKIE BARS RECIPE - (3.7/5)

Steps:

• 1. Preheat oven to 325 degrees F. 2. In a large bowl, beat butter with brown sugar and vanilla at medium speed until light and fluffy. 3. Add eggs, one at a time, mixing on low speed until combined. 4. In a small bowl combine flour, baking powder, and salt; gradually add to egg mixtuer while mixing on low speed. 5. Fold in chocolate chips and nuts, if using. 6. 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. 7. Cool completely in pan on wire rack. Remove from pan and cut into squares. ***Instead of adding nuts you can add mini m&m's

GHIRARDELLI ULTIMATE DOUBLE CHOCOLATE COOKIES

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.

GHIRARDELLI CRISPY CRUNCHY CHOCOLATE CHIP COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven. Preheat the oven to 325 degrees. Line two large baking sheets with foil, dull side up.
• Mix the flour, baking soda, and salt together thoroughly. Set aside.
• In a large bowl, combine the butter, both sugars, corn syrup, milk, and vanilla. Mix until smooth. Stir in the flour mixture. Stir in the nuts and chocolate chips. The dough will be very soft.
• Divide the dough in half. Divide one half of the dough into 10 equal pieces (each a scant 1/4 cup). Place 5 pieces of dough least 3 inches apart on each lined baking sheet. Use your fingers covered with a piece of plastic wrap to flatten each scoop until it is 3 inches in diameter. (Cookies will spread even more as they bake).
• Bake the two sheets for 8 minutes. Rotate the sheets from the top rack to the bottom and from front to back. Bake for 7-10 more minutes, watching closely, until the cookies are evenly dark golden brown all over. (Pale cookies will not be crispy). Let cool on pan for 5 minutes. Slide the foil with cookies onto racks. When the baking sheets are cool, repeat with the remaining dough. Cool cookies completely before stacking or storing. Cookies keep, in an airtight container for at least 5 days.

GHIRARDELLI DOUBLE CHOCOLATE COOKIES

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.

DOWNTOWN DISNEY GHIRARDELLI CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F.
• Stir flour with baking soda and salt; set aside.
• In large mixer bowl, cream butter with sugar, brown sugar, eggs and vanilla. Gradually blend dry mixture into creamed mixture. Stir in nuts and Double Chocolate Chips.
• Drop tablespoon of dough per cookie onto ungreased cookie sheets.
• Bake at 375°F for 9-11 minutes or until golden brown.

MILK CHOCOLATE CHIP COOKIES (GHIRARDELLI)

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.

GHIRARDELLI® ULTIMATE DOUBLE CHOCOLATE COOKIES

Steps:

• Melt the bittersweet chocolate chips and butter in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until smooth.
• In a large bowl, beat the eggs and sugar with an electric mixer until thick; stir in the chocolate mixture.
• In a small bowl, stir together the flour and baking powder; stir into the chocolate mixture. Gently mix in the chocolate chips and walnuts.
• Using a sheet of plastic wrap, form the dough into two logs, each 2 inches in diameter and about 8 inches long. Because the dough will be quite soft, use the plastic wrap to hold the dough in the log shape. Wrap tightly; refrigerate for at least 1 hour or until firm.
• Preheat the oven to 375 degrees F. Grease a cookie sheet or line with parchment paper.
• Unwrap the dough. With a sharp knife, cut the dough into 3/4-inch slices. Place the slices 1 1/2 inches apart on the prepared cookie sheet.
• Bake for 12 to 14 minutes, until a shiny crust forms on top of the cookies but the interior is still soft. Let cool on the cookie sheet. Then remove from the cookie sheet with a metal spatula.
• Store in an airtight container at room temperature for up to one week.

GHIRARDELLI CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Preheat oven to 375 degrees.
• Combine flour, baking soda, baking powder, and salt in a small bowl; set aside.
• Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
• Add eggs one at a time, beating well after each addition.
• Gradually beat in flour mixture. Stir in chocolate chips.
• Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown.
• Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.