There’s A Secret Hiding In My Double Chocolate Cookies, Mini Ghirardelli Squares-Baked In!
Everyone in my household LOVES Ghirardelli chocolate. We always have some bars, chips, or squares on hand. So, when I came across Ghirardelli’s new bags of mini chocolate squares in an array of flavors, it put a little skip in my step. These have been a staple in our house for over a month now. The newest flavor I came across was the Sweet Dark Chocolate Cookie Bits Mini squares. These are perfect for my little ladies, who can’t seem to get enough of anything with chocolate wafer cookies crushed inside!
I was making my Chocolate Chocolate Chip Cookies last night and just happened to glance at our candy dish sitting across from me. Those little Ghirardelli mini squares caught my eye and the idea was born! I was excited to stuff my double chocolate cookies with a hidden secret for my family to bite into. The plan went into effect and I was on my way creating my sneaky sweet treat.
It was a great feeling to crack these warm cookies open and see that Ghirardelli chocolate ooze out from the center! I knew I had created a new hit with my loved ones. The surprised look on each of their faces as the melted chocolate oozed down their chins was priceless. I plan on using ALL of the different flavored Ghirardelli mini squares in a lot of cookie recipes to come. It is a nice new twist to my already yummy recipes in my arsenal.
This Double Chocolate Cookie recipe is an easy one. The chocolate in the center will ooze as long as the cookie is warm. When the cookie cools it will not run like pictured. If its been awhile since you baked the cookies and you are looking for that oozy bite. Then just pop it in the microwave a few seconds and there you go, just like it was out of the oven! Just be sure you have a glass of cold milk on hand. Let’s get baking.
Double Chocolate Cookies
Yields: 24 cookies
1 cup margarine, softened (2 sticks that must be made of 80% vegetable oil)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1/2 cup instant chocolate pudding (1 box and I like chocolate fudge flavor by Jello)
2 tbsp cocoa powder (I prefer Ghirardelli)
2 tsp pure vanilla extract
1 tsp baking soda
1 tsp salt
2 cups all purpose flour
1 cup semi sweet chocolate chips (again I prefer Ghirardelli brand)
24 mini Ghirardelli Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand)
1. Preheat oven to 375 degrees.
2. With an electric mixer, beat margarine until smooth.
3. Mix in sugars, cocoa and pudding.
4. Stir in eggs, one at a time.
5. Mix in vanilla. Then salt and baking soda.
6. On lowest setting mix in flour. Be sure not to over mix the batter because it will also cause gluten to form (just like in cakes) and your cookies will be tough.
7. Slowly stir in chocolate chips.
8. With a 2 tbsp disher (ice cream scoop) scoop cookie dough balls onto a baking sheet.
9. Using your hand, flatten the cookie dough ball flat.
10. Open and place one Ghirardelli Mini chocolate square in the center of the flattened dough.
11. Fold the dough around the chocolate square. When it is mostly covered, roll in palms of hands gently.
12. Place on baking sheet. Bake for 11 minutes.
13. Allow to cool on baking sheet about 5 minutes. Then eat when warm to experience that chocolate ooze!
Now, ya know I went a step beyond when I saw that my idea worked. I got out some crushed chocolate wafer cookies and pushed my filled cookie dough balls down into them.
There are a lot of ways to change this recipe up to accentuate the chocolate square flavors! This is only the beginning of my Ghirardelli Mini Chocolate Squares journey.