GHIRARDELLI COOKING CHOCOLATE RECIPES

Steps:

• In two medium size 6 semi sphere silicone mold trays evenly divide the melted chocolate.
• Using the back of a spoon swirl the chocolate up the sides of each mold until evenly coated. Refrigerate for 15 minutes. If any weak areas appear, swirl with additional melted chocolate to avoid any cracks or breakage.
• Carefully remove the chocolate shells from the molds. To 6 of the molds evenly divide the hot cocoa, mini chocolate chips & marshmallows.
• Swirl the remaining mold against a warm plate (run under hot water or microwave for 15 seconds to warm) & press to seal together with the filled molds. Smooth the seam with additional melted chocolate if necessary.
• Using a clean small paint brush gently brush the top of each hot chocolate bomb with gold dust.
• Transfer the melted white chocolate to a piping bag fitted with a small round tip & drizzle each hot cocoa bomb. Immediately finish with a pinch of gold sprinkles.
• Refrigerate finished chocolate bombs until ready to serve. When ready to serve, place a hot cocoa chocolate bomb into a mug & slowly add the steamed milk. Stir & enjoy!

Steps:

• Preheat oven to 375°F. 
• In a saucepan melt the butter over low heat. Set aside for 5 minutes to cool slightly. 
• In a medium bowl, combine flour, baking soda, and salt until combined. Set Aside.
• In a large mixing bowl beat together butter, sugar, and brown sugar for 2 minutes on medium speed. Scrape down the bowl as needed. 
• Add eggs one at a time until well combined. Add vanilla.
• Add dry ingredients in thirds and mix only until just combined. 
• Add chocolate chips and stir until just incorporated. 
• Cover and chill dough for 1 hour or up to overnight. (optional)
• Drop by rounded tablespoon onto ungreased cookie sheets.
• Bake for 8 to 10 minutes or until just starting to brown around the edges.
• Remove and let stand on cookie sheets for 2 minutes. Remove and cool grand chocolate chip cookies on wire racks.