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From the manufacturer
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Make the perfect cake with Ghirardelli. |
Make the perfect Brownie with Ghirardelli. |
Sweeten any occasion with our Ghirardelli Chocolate Cake. |
GHIRARDELLI FLOURLESS FUDGY CHOCOLATE CHIP COOKIES
Ingredients
- 1 cup finely chopped pecans
- Cooking spray
- 3 cups (about 12 oz.) powdered sugar
- 2/3 cup Ghirardelli Premium Baking Cocoa (100% unsweetened cocoa)
- ¼ tsp. table salt
- 3 large egg whites, at room temperature
- 2 tsp. vanilla extract
- 6 oz. (1 cup) Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
Directions
1. Preheat oven to 350°F. Place pecans in a single layer on a baking sheet, and bake in preheated oven until toasted and fragrant, 6 to 8 minutes, stirring halfway through. Let cool completely, about 20 minutes. Line 2 large baking sheets with parchment paper; lightly coat parchment with cooking spray.
2. Sift together powdered sugar, Ghirardelli Premium Baking Cocoa, and salt in a large bowl. Whisk egg whites in a separate bowl until frothy (about 1 1/2 minutes). Stir egg whites and vanilla into powdered sugar mixture. Stir in Ghirardelli Bittersweet Chocolate Chips and toasted pecans until well combined.
3. Using a 1 1/2-inch cookie scoop, scoop dough, and place 3 inches apart on prepared baking sheets.
4. Bake in preheated oven until tops are shiny and cracked, 8 to 10 minutes. Cool on baking sheet 5 minutes; transfer to wire racks, and cool completely, about 15 minutes.
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| Ghirardelli Premium Baking 60% Cacao Bittersweet Chocolate Chips | Ghirardelli Premium Baking Semi-Sweet Chocolate Chips | Ghirardelli Premium Baking Milk Chocolate Chips | Ghirardelli Premium Baking Classic White Chips | Ghirardelli Premium Baking Mini Semi-Sweet Chocolate Chips | |
| Available sizes | 10 oz., 20 oz. | 12 oz., 24 oz. | 11.5 oz., 23 oz. | 11 oz. | 10 oz. |
Customer Questions & Answers
Customer reviews
Top reviews from the United States
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Reviewed in the United States on January 2, 2018
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Reviewed in the United States on October 8, 2019
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Reviewed in the United States on October 18, 2015
I want some now, but have no more dough left in fridge, but I did just receive a new bag of cocoa from Amazon yesterday...
Pics of sugar cookies described above, Rigo Jancsi cake and chocolate biscotti.
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Gourmet quality cocoa at supermarket price point.
By Jo on October 18, 2015
One of the best powdered cocoas you can get. It rivals speciality high end products such as Valrhona that cost 3 times as much. Slightly cheaper here than at my local grocery so I use it as an add on to reach my 5 Subscribe and Save items and get maximum discount on all. Makes a great Chocolate sugar cookie. Blend 1c unsalted butter 1.5c sugar 1 egg 2 tsp vanilla, then sift together and add 1.5c flour, a generous half cup Cocoa, 1 tsp baking powder, 1 tsp baking soda, half tsp salt. Mix until combined, do not over mix. Refrigerate dough for 24-48 hours for best results before baking. Roll into balls, roll ball of dough in granulated sugar and bake on parchment or non-stick sheet or mat at 350F. Baking time between 10-18 min depending on size cookie you make. These are particularly great when made very large with about 3+oz dough per cookie, but still fine when made tiny(just be sure not to over bake if small). Best when baked with dough chilled and do not flatten dough balls at all on sheet. You may have to let dough warm a bit to make balls which is fine, but putting them back in fridge or even freezer for 5 min before baking makes for a better cookie if you have the time. If you don't have the time or just cannot wait, these still come out great if you bake right after mixing at close to room temp. I generally make a few cookies right away then keep dough in fridge and bake 5-8 cookies at a time whenever I want a few. If you do this, you'll see that they get better and better and reach a peak when baked after the dough has been refrigerated about 72 hours. Substitute coconut oil for the butter and add a half tsp of almond oil to make what I call my "Mounds Bar" Sugar Cookie. These are best when baked until they are crisp at the edges but still moderately soft and "bendy" in the center. The flavor and quality of the Ghiradelli chocolate really shines through in this simple style sugar cookie.By Jo on October 18, 2015
I want some now, but have no more dough left in fridge, but I did just receive a new bag of cocoa from Amazon yesterday...
Pics of sugar cookies described above, Rigo Jancsi cake and chocolate biscotti.
Images in this review
Reviewed in the United States on January 4, 2018
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Reviewed in the United States on January 17, 2018
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Reviewed in the United States on April 5, 2015
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