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Customer Review
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.
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.
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.
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.
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.
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