Ghirardelli Ground Chocolate CookiesPosted: January 28, 2013 | |
I love the taste of the brownies I make from Ghirardelli Ground Chocolate, so I figured that there must be a good cookie recipe using this product. But, after much searching, I didn’t find much that looked promising. So, I made one up. My goal was to have a really easy recipe I could make with my 4-year old granddaughter. Many chocolate cookie recipes require you to refrigerate the dough before forming the cookies. Not this one! Without a 4- year old assistant, you could probably make these in 10 minutes. Really easy! And good. Chewy, chocolatey, and they freeze well too.
Ingredients for 30- 2″ cookies
1 cup Ghirardelli Ground Chocolate (not cocoa)
1 ¾ cups flour
¾ cup (1 ½ sticks) unsalted butter, softened
2 cups sugar
½ tsp baking powder
½ tsp baking soda
1 tsp salt
1 tsp vanilla
1 cup mini M&M’s (or chocolate chips, or chopped nuts or any combo)
Pre-heat oven to 350o
Using stand or hand mixer, cream butter and sugar until smooth, about 2 minutes. Add eggs and vanilla and mix again, 30 seconds.
Sift together flour, ground chocolate, baking powder, baking soda, salt. While mixing wet ingredients, add dry ingredients gradually. The mixture may seem too dry and crumbly – don’t worry! By hand, mix in half the mini M&M’s. Turn over dough in bowl and knead very gently until mixture starts to come together in one mass. The butter will end up holding it all together.
Use a small dough scoop to place dough on parchment lined cookie sheet, or pinch off tablespoon sized chunks, and roll gently and briefly to form smooth ball about 1 1/4” in diameter. Drop about 2” apart (they will spread during baking). I barely fit 15 on to 2 large cookie sheets. Place the other half of the M&Ms on top of the dough, and gently press them into the top of your cookie after forming the ball on the cookie sheet.
Bake at 350 for 12 minutes. Don’t overbake or let them darken too much – they are better soft and chewy. Cool on cookie sheet on rack.