Best Ghirardelli Double Chocolate Shortbread Cookies Recipes

GHIRARDELLI CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°.
• Stir flour with baking soda and salt, set aside.
• In a large bowl, beat butter with sugars at medium speed until creamy and lightened in color (about 4 minutes).
• Add vanilla and eggs, 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 tablespoon onto ungreased baking sheets.
• Bake for 9-11 miutes or until golden.
• Makes about 4 dozen cookies.

GHIRARDELLI DOUBLE CHOCOLATE COOKIES

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.

GHIRARDELLI MILK CHOCOLATE SHORTBREAD COOKIES

Steps:

• Preheat oven to 350°F Line 2-3 cookie sheets with parchment.
• Cream butter and vanilla with mixer. In a separate bowl, sift together powdered sugar, cornstarch, flour and salt. Gradually add dry ingredients to butter, beating constantly on high until the batter is the consistency of whipped butter (about 5 minutes).
• Drop dough by heaping teaspoons onto prepared cookie sheets. Bake for about 15 minutes, or until cookies begin to turn golden on edges.
• Immediately after removing cookies from oven, press one chocolate piece into the center of each cookie. Cool completely.
• Enjoy with milk!

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.

SHORTBREAD BROWNIES

Steps:

• Preheat oven to 350°F.
• For Shortbread crust:.
• In medium bowl, stir together flour, powdered sugar and butter until dough forms a ball.
• Press dough into greased 9x13 inch pan.
• Bake 10-12 minutes.
• For Brownie:.
• In medium bowl, stir together brownie mix, egg, water, oil until moistened (about 40 strokes).
• Spoon brownie batter evenly over cooked shortbread crust.
• Place pecan half over batter.
• Bake 30-35 minutes.
• Cool thoroughly.