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    Ultra-Dark Chocolate Cookie

    SKU:  REC2086
    This product is currently not available.
    Price pending

      75g Ghirardelli 72% Cacao Chocolate Chips, melted 
      230g Butter, unsalted, melted  
      225g Light Brown Sugar 
      2.5g Instant Espresso Powder 
      95g Whole Eggs 
      35g Egg Yolks 
      10g Vanilla Extract 
      50g Ghirardelli Superior Cocoa Powder 
      10g Ghirardelli Midnight Cocoa Powder
      8g Baking Soda 
      150g Powdered Sugar  
      7g Salt 
      330g All-Purpose Flour 
      150g Ghirardelli 72% Cacao Chocolate Chips
    1. In a large bowl, mix together the melted butter and 75g of melted chocolate chips. Whisk in the brown sugar and espresso powder.
    2. Whisk in the whole eggs, egg yolks, and vanilla extract until combined.
    3. Sift the flour, cocoa powders, powdered sugar, baking powder and salt together. Add into the liquid mixture and mix until just combined.
    4. Fold in the remaining chocolate chips. Scoop into 75g rounds and freeze until firm.
    5. Bake cookies on a parchment lined sheet pan at 350F for 12-17 minutes or until edges are just set and tops have a slight sheen.
    6. Allow cookies to cool on pan for 3 minutes before transferring to a cooling rack.

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