You guys, I dropped everything, changed around my entire post schedule, and did some very last minute things (which usually makes Kayle hyperventilate) so I could make this post happen. Because I was contacted by Ghirardelli about attending a party they are holding here in NYC tomorrow--and, as you may know, tomorrow I'm leaving for Ohio--but I love Ghirardelli and I was so sad I was missing the party but they told me I could try their new new line anyway! So I got my exciting package on Wednesday and used the sweet ground cocoa powder to throw together these cookies on Thursday. Then I wrote this post on Friday. *whew*. Anyway, let's discuss Ghirardelli, shall we?
I'm going to assume you know about Ghirardelli. They make amazing chocolate and I am OBSESSED with their chocolate chips, they're all I use. Today we're talking about something new: they're unveiling a new line of premium baking, hot cocoa, candy making and dipping products with zip-up pouches that are easy to open, use, reseal and store – perfect for frequent bakers and entertainers. (I LOVE THE RESEALABLE POUCHES!) Also, the new products make it easier to take advantage of the small bites/desserts trend that is super fun! Ghirardelli wants to inspire bakers to host a “small bites” party, where friends and family can bring various smaller versions of desserts and cocktails and share! Check out their small bites site for ideas!
What, specifically, are the products we're talking about?
Candy Making & Dipping Wafers
These come in easy-to-use wafer form, ensuring smooth & even melting-and no need to break/chop up bars! It can be microwaved (and even reheated!); and hooray-no tempering is needed, it'll set up perfectly and make amazing candies, dips, fondues, etc. Comes in white or dark chocolate varieties.
Premium Hot Cocoa
The newest flavor, Ghirardelli Chocolate Caramel, joins Double Chocolate and Chocolate Mocha-all made with real Ghirardelli chocolate, vanilla extract, and no hydrogenated oils. These cocoas dissolve easily and have a rich flavor (my kind of hot cocoa!) The Double Chocolate powder can (in addition to hot cocoa drinks) also be used to sprinkle over everything from coffee drinks, iced cocoa to desserts.
Premium Ground Cocoa
Ghirardelli Unsweetened and Sweet Ground Cocoa have Ghirardelli’s intense chocolate taste in the new re-sealable pouches. The Unsweetened Cocoa Powder is made from non-alkalized cocoa powder and perfect for all your baking needs where you need unsweetened cocoa powder! The Sweet Cocoa Powder has been alkalized using the traditional Dutch process and has the perfect blend of sugar, vanilla and real Ghirardelli chocolate to create a well-balanced chocolate taste. This is great for frostings and brownies etc. etc.--and you can sub it in for unsweetened cocoa powder, just take out 1/2 cup of sugar from any recipe where you do so!
I cannot wait to try out all of the new products!!! EEEE so exciiiiited!!
Wanna try out the new Ghirardelli goodness, too?? Scroll down past the recipe to find out how to enter to win it!
Speaking of the cocoa powders, I've never used a sweetened cocoa powder before, so I thought I'd play around with that a smidge! I used it in these marvelous, fudgy, rich, cookies. The recipe called for "dark cocoa powder" which...I wasn't sure if that meant sweetened or unsweetened, so I took 1/2 cup of sugar out of the recipe and am glad I did because these were perfectly mellow, definitely not too bitter or too sweet!
And why are they called triple threat? Because chocolate is incorporated in 3 ways: cocoa powder, melted chocolate, and chocolate chips! YUM.
What we have are intensely fudgy, chocolatey cookies with a hint of peanut butter, and studded with gooey chocolate chips and, in my case, the perfect bite you get from flakes of sea salt on top. Do you know how I know Michael liked these, too? He tried one and then said, "Oh these are awful. You shouldn't eat any more of them." Ha ha. Nice try bud. Plus he said, "I like sea salt on cookies." Yes honey, me too.
These cookies are not sturdy, they are melt in your mouth, fall apart, delicious. If I drank milk, I would have a big glass with these cookies, because they are quite rich. Which is exactly how I like it :D
(yes...I poured a glass of milk solely for the photos. Then I poured in back in the carton. I dirtied an extra dish so you could have some pretty pictures to look at. That's love. You're welcome.)
Triple Threat Chocolate Peanut Butter Cookies
Adapted from How Sweet It Is
Makes 22-40 cookies, depending on size
Notes:
-You can sub unsweetened cocoa powder for the sweetened, just add in an extra 1/2 cup of sugar.
-To take advantage of "small bites" you can make these cookies much smaller. Simply scoop smaller cookies and keep an eye on them-they will bake much more quickly.
-You can sub unsweetened cocoa powder for the sweetened, just add in an extra 1/2 cup of sugar.
-To take advantage of "small bites" you can make these cookies much smaller. Simply scoop smaller cookies and keep an eye on them-they will bake much more quickly.
Ingredients:
- 1 cup (or 16 tbsp.) butter, room temperature
- 1/2 cup peanut butter
- 1 cup granulated sugar
- 2 eggs
- 2 tsp. vanilla extract
- 2 cups all purpose flour
- 1/2 cup dark cocoa powder (such as Ghirardelli Sweet Ground Cocoa)
- 1 heaping tsp. baking soda
- 1/4 tsp. salt
- 4 ounces semisweet chocolate, melted
- 1 cup chocolate chips (I used a combination of Ghirardelli's milk and semisweet chocolate chips)
- Optional-sea salt, to sprinkle on top
Preparation:
- In a large bowl, cream together butter, peanut butter, sugar, eggs, and vanilla until fluffy and fully combined.
- Slowly mix in the flour, cocoa powder, baking soda, and salt.
- Add in melted chocolate and mix until combined.
- Fold in chocolate chips. Refrigerate dough for at least 4-6 hours (or up to 1 week).
- Preheat oven to 350 degrees and prepare a large baking sheet (I had to do trays worth of cookies, and left the remaining dough in the fridge while the first round baked).
- Scoop large mounds of dough onto cookie sheet, leaving ample room in between. If using, sprinkle sea salt on top of each dough mound.
- Bake 10-12 minutes. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
(CLOSED)
The winner is Ann of How Crazy Cooks! Congrats!
"Like" The Cooking Actress on Facebook-leave a comment on this post to let me know you did so.Follow The Cooking Actress on Pinterest-and leave a separate comment letting me know.Follow The Cooking Actress by email-leave another comment.Follow me on Twitter @kayleblogna-leave a separate comment on here to tell me.Follow me on Instagram @kayleblogna-leave another comment, saying you did so."Like" Ghirardelli on Facebook-leave a comment on here letting me know.Tweet this about the giveaway: Enter to win #FREE #ghirardelli chocolate goodies from The Cooking Actress @kayleblogna http://bit.ly/14SyPYU #giveaway #chocolate
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Disclaimer: Ghirardelli provided me with product, and I was under no obligation to review if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product. My opinions, as always, are all my own. We are not liable for technical failures or typographical errors, or resolving identity disputes related to the winner.VOID WHERE PROHIBITED BY LAW.
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