Monday, September 19, 2011

Ghirardelli Sea Salt Double Chocolate Cookies

Lets start this Monday off with something sweet, shall we? As a part of the FoodBuzz Taste Testers program, I was sent a bundle of Ghiradelli chocolate to play with (disclaimer: I received these products for free). Aside from eating it straight up, I knew I wanted to bake with the chocolate, especially the Sea Salt Soiree.





I have made a few different double chocolate cookies, but wanted to play a bit with the recipes and add in some oat bran. I was happy with how the cookies turned out, but still want to tweak the recipe a bit. These cookies are soft and big! If you want a puffier cookie, eliminate the oat bran and use all flour.


1 stick butter, room temperature

1/2 cup brown sugar

1/4 cup white sugar

1 egg

1 1/2 teaspoon vanilla bean paste or vanilla extract

3/4 cup unbleached AP flour

1/4 cup oat bran (or ground up old fashion oats)

1/4 cup dark cocoa powder

1/2 teaspoon baking soda

1/2 Sea Salt Soiree chocolate bar, chopped




Preheat the oven to 375 degrees F.

In the bowl of a stand mixer (or using a hand mixer), cream together the butter and sugars. Add the vanilla and egg and mix until combined. I love this vanilla:



Meanwhile, in a separate bowl, mix together the flour, oat bran, cocoa powder and baking soda:



Add the dry mixture to the wet and mix until just combined. Stir in the chocolate.


Drop by the rounded tablespoonful onto a cookie sheet. Bake for 11-12 minutes. Makes ~ 1 1/2 dozen large cookies:


Milk or dark chocolate?

1 comment:

Velva said...

Dark chocolate for me,please.