There is a special place in my heart (and my stomach) for Ghirardelli Chocolate. For those of you who really know me, you know that I collect the chocolate squares and have a stash in my room. and 6 other hidden stashes that only I know about in case something happens to the one that is out in the open eye.
I go to great lengths for my Ghirardelli. When I was a freshman at Chapman, I flew to San Fransisco for 2 days the emcee one of the demo stages at the annual Ghirardelli Chocolate Festival. I ate nothing but chocolate that whole day and it was absolutely blissful.
Huge shout out to Ghirardelli for making amazing chocolate that can bring so much joy to a person’s life. Thank you so much for giving me the experience of a lifetime! I will remember that adventure forever.
I have tried every single sundae on the menu and the workers at Disneyland are starting to know me as a regular.
Naturally, when I bake I only use Ghirardelli chocolate. It’s the best and will take your desserts to the next level. If you have been wondering what my secret is, it’s Ghirardelli. Use it. Try it. Eat it. Love it. It might be more expensive, but it’s SO WORTH IT!
Okay, rant over. Today’s recipe is Chocolate Cookies. This is for all the chocolate lovers out there because baby this one is rich! I make my scoops of dough pretty small for people that can’t handle too much chocolate, but for those of you like me who don’t even know what that means, it makes you feel better knowing you can have more than one because they are little. 🙂
So I’m drooling, and since you probably are too, I’ll be quite, show you the video and give you the recipe. Happy Christmas Eve Eve Eve!
12 oz Ghirardelli dark chocolate baking bar, chopped and divided into 7 ounces and 5 ounces
3 Tbs. butter
2 large eggs
2/3 cup sugar
1 tsp vanilla
1/4 cup all-purpose flour
1/4 tsp. baking powder
- Preheat oven to 350F.
- In a medium microwave-safe bowl, melt 7 oz of chocolate with butter, stopping to stir until it is smooth. Set aside to cool briefly.
- In the bowl of a stand mixer fitted with the paddle attachment, add the eggs, sugar, vanilla and beat for 5 to 8 minutes on medium speed, or until pale and creamy like in the video.
- Add the flour, baking powder, melted chocolate-butter mixture, and remaining 5 oz chopped chocolate and mix to combine, about 1 minute on low speed.
- Remove the paddle, cover bowl with plasticwrap, and refrigerate for about 1 hour or 30 minutes to let the batter firm up a little.
- Using a small ice cream scoop or medium spoon, scoop out mounds of dough onto cookie sheets.
- Bake for 8 to 10 minutes or until puffed and cracked. Allow cookies to cool completely on trays. Enjoy!
Happy Baking! If you’re feeling like sharing the love, share this blog/video with a friend so they can bake up some happiness too. 🙂 Don’t gorget to check back for tomorrow’s recipe and video!
If you missed the last 3 days’ videos here are the links for your convenience:
Day 1: Cranberry Bliss Bars: Click HERE
Day 2: Peanut Butter Fudge: Click HERE
Day 3: Christmas Sugar Cookies: Click HERE
Thanks for following my blog!
Nicole #dostuff #bakestuff #merrymerry