GHIRARDELLI DOUBLE CHOCOLATE MUFFINS
These double chocolate muffins packed with chocolaty goodness are sure to satisfy your sweet craving.
Provided by Ghirardelli
Categories Trusted Brands: Recipes and Tips Ghirardelli®
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Grease a muffin tin with cooking spray, wiping off any excess on the top of the tin.
- In a bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the whisk attachment, begin beating the eggs and yolk on medium-high speed. Slowly stream in the sugar while beating and continue to beat until mixture is pale and thickened and ribbons down from the beater when lifted. Scrape down sides of the bowl and beater as needed.
- Beat in the oil until fully incorporated. Scrape down bowl and beater and beat in sour cream and vanilla until evenly incorporated.
- Add the dry ingredients to the wet and fold in until only a few visible streaks remain. Add 8 1/2 ounces of the chocolate chips and fold in just until all ingredients are evenly incorporated.
- Spoon the batter into prepared muffin cups, smoothing the tops if needed but keeping the scoops mounded. Top each with some of the remaining chocolate and sprinkle with the coarse sugar.
- Bake muffins in preheated oven until a toothpick inserted into the center of one comes out free of wet batter (it may come out with melted chocolate), 18 to 20 minutes. Cool muffins in pan for about 15 minutes before transferring to a wire rack to cool completely.
- Store muffins in an airtight container at room temperature, or in the refrigerator to keep for more than a few days.
Nutrition Facts : Calories 479 calories, Carbohydrate 63.6 g, Cholesterol 57 mg, Fat 24.8 g, Fiber 3.2 g, Protein 5.5 g, SaturatedFat 9.7 g, Sodium 326.4 mg, Sugar 26.3 g
GHIRARDELLI® CLASSIC CHOCOLATE CHIP COOKIES
The classic chocolate chip cookie just got better! This indulgent cookie made with Ghirardelli's® Bittersweet 60% Cacao Baking Chips is delicious with every cookie bite!
Provided by Ghirardelli
Categories Trusted Brands: Recipes and Tips Ghirardelli®
Time 30m
Yield 36
Number Of Ingredients 10
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 DUTCH CHOCOLATE DOUGHNUTS
Made with rich Dutch cocoa and topped with flaked sea salt, these doughnuts are a delicious treat.
Provided by Ghirardelli
Categories Ghirardelli®
Time 1h15m
Yield 9
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F. Generously coat a 3-inch doughnut pan with cooking spray; set aside.
- In a medium bowl, stir together the flour, brown sugar, cocoa powder, granulated sugar, baking soda, baking powder, and salt. Make a well in the center of the mixture.
- In a small bowl, combine the egg, milk, and melted butter. Add all at once to flour mixture; stir just until smooth. Stir in mini baking chips.
- Spoon the batter into a large resealable plastic bag; snip off one corner of the bag. Pipe the batter into the prepared pan, filling the rings about three-fourths full.
- Bake for 10 to 12 minutes or until the tops spring back when lightly touched. Cool in the pan on a wire rack for 2 to 3 minutes. Invert doughnuts onto a wire rack. Cool the pan, wipe it out, and coat the bottom with nonstick cooking spray. Repeat filling the pan and baking with remaining batter. Cool doughnuts completely.
- Chocolate Glaze: In a medium saucepan, combine chopped chocolate and 3 tablespoons butter. Cook and stir over medium-low heat until melted. Remove from heat. Stir in powdered sugar, corn syrup, and vanilla. Stir in enough hot water to make a thick glaze of drizzling consistency.
- Place a sheet of waxed paper under the wire rack. Generously spoon the glaze over the doughnuts, allowing the excess to drip off. Sprinkle with flaked sea salt. Let stand until glaze is set.
Nutrition Facts : Calories 608.9 calories, Carbohydrate 96.2 g, Cholesterol 59 mg, Fat 26 g, Fiber 3.3 g, Protein 5.8 g, SaturatedFat 15.7 g, Sodium 218.2 mg, Sugar 61.5 g
GHIRARDELLI DOUBLE CHOCOLATE COOKIES
Chocolate Brownie like Heaven!! I substituted Peanut Butter chips for the chocolate chips. From the Ghirardelli Semi-sweet baking bar.
Provided by podapo
Categories Drop Cookies
Time 27m
Yield 10-12 cookies, 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 263.6, Fat 16.1, SaturatedFat 9.6, Cholesterol 41.2, Sodium 61.9, Carbohydrate 33, Fiber 3.1, Sugar 23.8, Protein 3.9
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