Ghirardelli: In 1849, during the California Gold
Rush, Italian-born Domingo Ghirardelli moved to America and opened a
store in a mining camp. After discovering the miners were starved for
luxuries and needed something to spend their gold dust on, he starting
stocking chocolate delicacies. In 1852, the enterprising immigrant
founded a confectionery shop in San Francisco, which eventually became
the modern-day Ghirardelli Chocolate Company.
Today, Ghirardelli is America’s oldest continuously operating chocolate maker. Their products are sold in stores everywhere and online, and they also have their own chocolate and ice cream shops across the country.
CHOCOLATE TRUFFLE COOKIES WITH SEA SALT
Ingredients
1/4 cup all purpose flourToday, Ghirardelli is America’s oldest continuously operating chocolate maker. Their products are sold in stores everywhere and online, and they also have their own chocolate and ice cream shops across the country.
CHOCOLATE TRUFFLE COOKIES WITH SEA SALT
Ingredients
1/4 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups Ghirardelli 60% Cacao Bittersweet Baking Chips, for melting into the cookie dough
2 tablespoon unsalted butter
2 eggs
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1/3 cup Ghirardelli 60% Cacao Bittersweet Baking Chips, for mixing into the prepared cookie dough
2 to 3 tablespoons coarse sea salt
Directions
In heatproof bowl over double boiler, melt chocolate and butter until smooth. Turn off stove and let chocolate sit over warm water.
Combine flour, baking powder, and salt and mix to combine.
In another bowl, mix together sugar and eggs, combine thoroughly with whisk and slowly add warm chocolate mixture. Stir to combine. Add vanilla extract and mix. Stir in flour mixture.
Cool for a few minutes (if batter is warm, chocolate chips will melt). Stir in chocolate chips. Chill for 10-15 minutes.
Preheat oven to 350°F.
Scoop rounded tablespoons of batter and place on baking tray. Sprinkle each cookie lightly with a pinch of sea salt.
Bake at 350 degrees for approximately 7-8 minutes until the outside looks slightly cracked. Be very careful not to over bake cookies because they will continue to bake as they cool once removed from the oven. Cookies should be soft and gooey in the center.
For a chunky and different twist add one of the following: 3/4 cup toasted pecans or pistachios, 1/4 cup chopped candied ginger, or 1/3 cup sweetened coconut
Wow, looks amazing. I didn't know that today is Cookie day.
ReplyDeleteThank you for sharing the yummy cookie recipe.
Srikanth from India
Chocolate Mantra