Ghirardelli Chocolate Peppermint Chunk Cookies | Holiday Baking
The holiday baking continues, and this time, the recipe comes to us from a familiar place: the back of a bag of holiday treat ingredients. We found this delightful and scrumptious cookie recipe on the back of a bag of Ghirardelli peppermint chunks. The cookies have a dense brownie texture with the perfect amount of peppermint in each bite. Sometimes the familiar places produce the most delightful surprises. Happy Holidays!!
Ghirardelli Chocolate Peppermint Chunk Cookies 1 cup, 178g, 60% cacao chocolate chips (bittersweet or double chocolate) 1 cup, 145g, all-purpose flour ½ teaspoon baking soda ¼ teaspoons salt 6 tablespoons, 85g, butter 1 cup, 244g, packed brown sugar 2 large eggs, 100g 1 teaspoon, 5ml, vanilla 10 ozs., 283g, Ghirardelli peppermint chunks or chopped peppermint bark
Preheat oven to 350°F, 180°C, gas mark 4 with the convection fan on. Melt 60% chocolate in either the top of a double boiler, or in the microwave. Let the chocolate cool while you cream the butter and sugar in a large mixer on medium high speed. Add the eggs, one at a time and beat until fluffy. Add the salt, baking soda and vanilla and continue to mix until thoroughly combined. Add the melted chocolate and mix thoroughly. Add the flour and mix on low until just combined. With the mixer running on low, add the peppermint chunks slowly. Mix until combined.
Line baking sheets with parchment paper. Scoop dough using a #40 disher, or into 1½ tablespoon scoops. Bake for 9-13 minutes. Top should barely be set and cookies should be very soft. Do not overbake. Cook on a wire rack.
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How to Make the Most Amazing Chocolate Cake
The Most Amazing Chocolate Cake is here. I call this my Matilda Cake because I swear it’s just as good as the cake that Bruce Bogtrotter ate in Matilda. Moist, chocolaty perfection. This is the chocolate cake you’ve been dreaming of!
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✅Ingredients
• butter and flour for coating and dusting the cake pan
• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1½ cups unsweetened cocoa powder
• 1 tablespoon baking soda
• 1½ teaspoons baking powder
• 1½ teaspoons salt
• 4 large eggs
• 1½ cups buttermilk
• 1½ cups warm water
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
✅Instructions
1️⃣ 00:00:17 - Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
2️⃣ 00:01:19 - Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3️⃣ 00:01:44 - Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4️⃣ 00:02:31 - Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
5️⃣ 00:02:47 - Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6️⃣ 00:03:06 - Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7️⃣ Frost with your favorite frosting and enjoy!
Notes
The better quality cocoa powder you use the better the cake will taste.
00:03:30 - CHOCOLATE CREAM CHEESE BUTTERCREAM FROSTING
✅Ingredients
• 1½ cups butter, softened
• 8 oz cream cheese, softened
• 1½ cups unsweetened cocoa powder
• 3 teaspoons vanilla extract
• 7-8 cups powdered sugar
• about ¼ cup milk (as needed)
✅Instructions
1️⃣ 00:03:38 - In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
2️⃣ 00:03:57 - Add in cocoa powder and vanilla extract. Beat until combined.
3️⃣ 00:04:23 - Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.
Notes
In the photos above, an extra dark cocoa powder was used in the frosting. Extra dark cocoa will result in a much darker, almost black frosting.
METRIC MEASUREMENTS
✅Ingredients
• butter and flour for coating and dusting the cake pan
• 450 grams all-purpose flour
• 650 grams granulated sugar
• 155 grams unsweetened cocoa powder
• 17 grams baking soda
• 8 grams baking powder
• 11 grams salt
• 4 large eggs
• 350 ml buttermilk
• 350 ml warm water
• 115 ml vegetable oil
• 10 ml vanilla extract
✅Instructions
1️⃣ Preheat oven to 176 degrees Celsius. Butter three 23 centimeter cake rounds. Dust with flour and tap out the excess.
2️⃣ Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3️⃣ Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4️⃣ Divide batter among the three pans.
5️⃣ Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6️⃣ Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7️⃣ Frost with your favorite frosting and enjoy!
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Guittard Chocolate Brownies | Scratch Brownies | Easy Brownie Recipe | Fudgy Brownies
It’s another chocolate recipe in time for your Valentine’s Day preparations. If you’re looking to make the fudgiest brownies you’ve ever eaten, this is the recipe you’ve been waiting for. Guittard is another premium US chocolatier and their 100% cacao unsweetened chocolate has the perfect brownie recipe included. These intensely rich brownies get a short stint in the fridge to completely set up after they’re baked and cooled. Don’t skip this step; it’s what gives them their perfectly fudgy texture. And don’t skimp on the chocolate. Cheap chocolate won’t give you the same results, so splurge!
Guittard’s Chocolate Fudge Brownies
6 ounces, 170g, Guittard 100% cacao unsweetened chocolate bars
1 cup + 2 tablespoons, 256g, butter, salted
4 large eggs, 200g
1½ cups, 514g, white granulated sugar
2 teaspoons, 10ml, vanilla extract
¾ teaspoon kosher salt
1¾ cups, 255g, all-purpose flour
Preheat oven to 350°F, 180°C, gas mark 4. Spray an 8x11 inch (20x28cm) or 9x9 (23x23cm) glass baking dish with non-stick cooking spray then line with a parchment paper sling. Spray muffin wells or line with paper liners if making muffins. In a small microwave safe bowl, cut butter into cubes and break chocolate into pieces on top. Melt butter and chocolate either in the microwave in 30 second increments or on the stovetop in a double boiler. Allow to cool slightly if the melted mixture is hot. Set aside.
In a large mixing bowl, combine the sugar, eggs, vanilla and salt and beat with an electric mixer until the sugar has mostly dissolved and mixture is a light, lemon color. Add in the chocolate and mix on medium until completely combined. Add in the flour, half at a time, and mix on low until just barely combined. It’s ok if you can still see a bit of flour. Spread the batter evenly in the prepared baking dish.
Bake 8x11 inch pan for 40-45 minutes, 9x9 inch pan for 45-50 minutes or muffins for 20-25 minutes. Do not overbake brownies. The top should be puffy and cracked and a toothpick should not come out clean when inserted near the center. The brownies finish setting as they cool. Allow baked brownies to cool to room temperature and then refrigerate for a minimum of one hour before cutting into squares.
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#lauriceskitchen #scratchbrownies #guittardbrownies #brownies #homemadebrownies #guittardchocolate
3 Ingredient Microwave Fudge (Cookie Butter, Praline, and Chocolate & Orange)
Use one base recipe to create fudges like Chocolate & Orange, Cookie Butter, and Praline!
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Hi Bold Bakers! If you take my base recipe for my 3 Ingredient Microwave Fudge, you can make Chocolate and Orange, Cookie Butter, and Praline fudge in no time! Rich melt-in-your mouth fudge filled with all kinds of festive flavor — and made in minutes in the microwave? Sign me up! So let’s get baking!
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Carol Ritchie's Dark Chocolate Brownie Recipe
This one's for chocolate lovers! Carol Ritchie prepares Dark Chocolate Brownies with Salted Caramel Topping & Toasted Pecans in the GE Advantium. For the complete recipe, visit
Decadent Caramel Chocolate Cake
Learn how to use Ghirardelli Ultimate Chocolate Cake Mix to craft a Decadent Caramel Chocolate Cake. With our easy-to-use, consistent, and high quality mix and these simple instructions from Chef Dimitri, Krusteaz Professional Corporate Executive Chef, you’re on your way to sweet success.
This phenomenal cake utilizes both pralines and Ghirardelli Ganache Icing for a deep, rich flavor that chocolate lovers will adore. In the video you’ll see how Chef Dimitri uses some simple garnishing techniques to really elevate the presentation with artistic decorations like elegant ribbon and fresh flowers.
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For over 75 years Krusteaz Professional has studied the art and science of baking to bring you the easiest to use, most consistently delicious baking, bread, and beverage mixes on the market. We understand that you want to serve fantastic, fresh baked goods to your diners but don’t always have the space or time to make everything from scratch. Our mixes deliver that from-scratch flavor with an ease that inspires confidence and leaves plenty of room for you to place your unique culinary stamp.
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