GHIRARDELLI CHOCOLATE PEPPERMINT COOKIE
Combining chocolate and peppermint, this cookie is delicious and festive.
Provided by Ghirardelli
Categories Ghirardelli®
Time 1h
Yield 24
Number Of Ingredients 7
Steps:
- Melt 60% Cacao Bittersweet Chocolate Chips with butter in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Allow to slightly cool.
- Beat eggs and sugar with an electric mixer until light and fluffy. Gradually add chocolate mixture. Blend flour and baking powder together. Stir into chocolate mixture. Stir in chopped Peppermint Bark Baking Bars.
- Chill dough in refrigerator for 30 minutes.
- Preheat oven to 375 degrees F. Scoop rounded tablespoons of dough and place 1 1/2 inches apart on a cookie sheet.
- Bake until edges are set, 10-12 minutes.
Nutrition Facts : Calories 164.8 calories, Carbohydrate 19.5 g, Cholesterol 20.6 mg, Fat 9.3 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 5.3 g, Sodium 33.2 mg, Sugar 10.1 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 PEPPERMINT COOKIE
Combining chocolate and peppermint, this cookie is delicious and festive.
Provided by Ghirardelli
Categories Ghirardelli®
Time 1h
Yield 24
Number Of Ingredients 7
Steps:
- Melt 60% Cacao Bittersweet Chocolate Chips with butter in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Allow to slightly cool.
- Beat eggs and sugar with an electric mixer until light and fluffy. Gradually add chocolate mixture. Blend flour and baking powder together. Stir into chocolate mixture. Stir in chopped Peppermint Bark Baking Bars.
- Chill dough in refrigerator for 30 minutes.
- Preheat oven to 375 degrees F. Scoop rounded tablespoons of dough and place 1 1/2 inches apart on a cookie sheet.
- Bake until edges are set, 10-12 minutes.
Nutrition Facts : Calories 164.8 calories, Carbohydrate 19.5 g, Cholesterol 20.6 mg, Fat 9.3 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 5.3 g, Sodium 33.2 mg, Sugar 10.1 g
More about "ghirardelli chocolate peppermint cookie food"
CHOCOLATE PEPPERMINT COOKIES RECIPE | GHIRARDELLI
From ghirardelli.com
Servings 24-28Total Time 1 hr
- Preheat oven to 350F. Chop Ghirardelli Peppermint Bark Baking Bars into bite size pieces about 1/4-inch chunks.
- In a medium microwave safe bowl, melt Ghirardelli 60% Cacao Bittersweet Chocolate Chips and butter, by microwaving in 30 second increments and stirring in between until completely melted.
- To the melted chocolate mixture, add sugar, eggs, and peppermint extract if using. Mix well until combined.
PEPPERMINT CHOCOLATE THUMBPRINT COOKIES RECIPE
From ghirardelli.com
- Preheat oven to 350°F and line two baking sheets with parchment paper. Whisk together flour, cocoa, and salt in a medium bowl.
- Beat butter and sugars in a large mixer bowl at medium speed until creamy; beat in vanilla. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Slowly drizzle in heavy cream and mix on low until completely incorporated and dough comes together in large pieces.
- Roll dough into 1-inch balls and place two inches apart on prepared baking sheets. Use the back of a teaspoon to press down in the center of each ball to form a thumbprint. Gently press any large cracks back together, and chill thumbprints for 30 minutes in the refrigerator.
- Bake, rotating pans halfway through, for 12 to 13 minutes, until tops and edges are set. Let cookies cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely (if desired, use a round cookie cutter to round the cookies into perfect shape while they cool.
PEPPERMINT CHOCOLATE SANDWICH COOKIES | GHIRARDELLI
From ghirardelli.com
- Preheat oven to 350° F. Line a baking sheet with parchment paper or foil; set aside. In a medium saucepan, heat and stir 1-1/2 cups Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and the butter over very low heat until melted and smooth. Remove from heat. Add eggs, sugar, flour, vanilla, and baking powder. Beat with wooden spoon until combined, scraping sides of pan. Stir in remaining 1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips.
- Drop dough using a small cookie scoop or by rounded teaspoons 2 inches apart onto the prepared baking sheet. Bake for 8 minutes or until edges are firm and surfaces are dull and crackled. Cool on cookie sheet for 2 minutes. Transfer to a wire rack; cool.
- To assemble cookies, spread Peppermint Chocolate Filling on the bottoms of half the cookies. Top with remaining cookies, bottom sides down. Enjoy immediately or refrigerate in an airtight container for up to 3 days.
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