Ghirardellis Hot Chocolate And Toasted Marshmallow Cookies Food

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 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'S® "HOT CHOCOLATE" AND TOASTED MARSHMALLOW COOKIES

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.