n a double boiler, melt Ghirardelli chocolate until smooth and completely melted
oiler on low heat, combine chocolate chips, heavy cream, and butter
Mix butter, brown sugar, sugar, eggs and vanilla.
Set aside. Combine cocoa, flour, salt and baking soda.
Stir together, slowly adding chocolate chips and Cocoa Krispies.
he chocolate cookie.
Now, it's time to make the chocolate cookie dough
Melt the chocolate, and combine with sour cream. Stir in 1 cup chocolate cookie crumbs. Cover and refrigerate until firm.
Roll by level tablespoonfuls into balls. Mold to a slight point at one end (the nose).
Roll dough in confectioners sugar (for white mice), and in chocolate cookie crumbs (for dark mice). On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail.
Refrigerate for at least two hours, until firm.
eat.
Whisk in the chocolate chips till they melt.
Chocolate Cookie Crust In a small bowl
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
Cook chocolate on High for 2 minutes or until chocolate is almost melted, stirring halfway through heating time.
Stir until chocolate is completely melted.
Stir in cream cheese until smooth.
Cool to room temperature.
Gently stir in whipped topping.
Refrigerate 1 hour.
Shape into 1 inch balls.
Roll in powdered sugar, nuts, coconut, grated chocolate, cookie crumbs or sprinkles.
Store in the refrigerator.
Makes 2 1/2 to 3 dozen.
ugar, cocoa, chopped pecans, and chocolate chips. Pack everything down firmly
PLACE semi-sweet chocolate and white chocolate in separate medium microwaveable bowls.<
ntil mixed.
Stir in chocolate chips.
Stir in nuts
alls using a 1-inch cookie scoop (about 1/2 tablespoon
Melt 60% Cacao Bittersweet Chocolate Chips with butter in a
br>Melt butter and semisweet chocolate chips over double boiler until
re no large pieces of cookie remaining.
Line a baking
Preheat oven to 375\u00b0.
Beat egg whites until foamy.
Add sugar and beat until real stiff.
Add Ghirardelli chocolate chips or mint chocolate chips.
Stir and drop by teaspoonfuls on greased cookie sheet.
Preheat oven to 375\u00b0F.
Stir flour with baking soda and salt; set aside.
In large mixer bowl, cream butter with sugar, brown sugar, eggs and vanilla. Gradually blend dry mixture into creamed mixture. Stir in nuts and Double Chocolate Chips.
Drop tablespoon of dough per cookie onto ungreased cookie sheets.
Bake at 375\u00b0F for 9-11 minutes or until golden brown.
*note: this chocolate cake recipe makes 10 servings based
oistened. Fold in 1 cup chocolate chips. Divide into prepared molds