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 ULTIMATE DOUBLE CHOCOLATE COOKIES
Make and share this Ghirardelli Ultimate Double Chocolate Cookies recipe from Food.com.
Provided by JeriBinNC
Categories Dessert
Time 38m
Yield 24 cookies
Number Of Ingredients 8
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.
Nutrition Facts : Calories 412.9, Fat 28.8, SaturatedFat 15.6, Cholesterol 30.9, Sodium 25.8, Carbohydrate 46.4, Fiber 5.6, Sugar 35.9, Protein 5.6
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