Ghirardelli Decadence Cookies Food

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 DECADENCE COOKIES

Steps:

• Preheat the oven to 350 degrees F with a rack in the center. Line a cookie sheet with parchment.
• Whisk eggs, sugar and vanilla in a small bowl. Set the bowl in a larger bowl of hot tap water until needed. In another bowl, whisk the flour and baking powder together.
• Stirring frequently, melt butter with 1 cup of the chocolate in the top of a double boiler over barely simmering water. Off heat, whisk in the egg mixture. Stir in the flour, nuts and remaining chocolate. Scoop slightly rounded tablespoons of batter 1 1/2 inches apart on baking sheet. Bake until the surface of the cookie looks dry and faintly cracked, and the centers are still gooey, 10-12 minutes. Set the pan on a rack to cool. Store cookies in a tightly sealed container.

GHIRARDELLI AWARD WINNING BROWNIES

Steps:

• Preheat oven to 350°F.
• Using a spoon, stir eggs, sugar, and vanilla; add butter.
• Sift together Sweet ground chocolate, flour, salt and baking powder.
• Stir into egg mixture.
• Add nuts and/or chocolate chips.
• Spread into 8" or 9" square baking pan.
• Bake 20-30 minutes.
• For chewy brownies use 8" pan and less baking time.
• For cake like brownies use 9" pan and more baking time.
• Cut into squares.

GHIRARDELLI DECADENCE COOKIES

Steps:

• Preheat the oven to 350 degrees F with a rack in the center. Line a cookie sheet with parchment.
• Whisk eggs, sugar and vanilla in a small bowl. Set the bowl in a larger bowl of hot tap water until needed. In another bowl, whisk the flour and baking powder together.
• Stirring frequently, melt butter with 1 cup of the chocolate in the top of a double boiler over barely simmering water. Off heat, whisk in the egg mixture. Stir in the flour, nuts and remaining chocolate. Scoop slightly rounded tablespoons of batter 1 1/2 inches apart on baking sheet. Bake until the surface of the cookie looks dry and faintly cracked, and the centers are still gooey, 10-12 minutes. Set the pan on a rack to cool. Store cookies in a tightly sealed container.