Enrich Your Holiday Baking with Ghirardelli Chocolate

Instructions

Step 1.
Fill a small saucepan with about an inch of water, and place a medium heatproof bowl on top (the bottom of the bowl should not touch the water). Pour 4 ounces of the chocolate chips into the bowl, then the heavy cream, the espresso powder or instant coffee (if using), and ½ teaspoon of the vanilla.

Step 2.
Bring the water to a boil, stirring the chocolate occasionally until it’s completely melted. (Alternatively, you can melt the chocolate in the microwave on high for 1 and ½ minutes, stirring every 20 seconds until completely smooth.) Remove the bowl from the pan, and cover and chill it until the chocolate has hardened enough to roll, about 1 to 2 hours.

Step 3.
Remove the bowl from the refrigerator and have a plate nearby. Using a small spoon, scoop the chocolate into 12 roughly equal pieces (about 1 tablespoon each), rolling each piece between your palms and then flattening them slightly. (You can wear gloves.) Place the chocolates on the plate and keep them covered in the fridge until it’s time to make the cookies.

Step 4.
Heat the oven to 350 degrees F. Place two racks in the center of the oven and have two large cookie sheets nearby lined with parchment.

Step 5.
In a medium bowl, stir the hazelnut flour, cocoa powder, and baking powder together. Set it aside.

Step 6.
Place the butter in a small saucepan and cook it over medium heat until it begins to turn an amber brown and smells nutty, about 5 to 8 minutes, watching it carefully so it doesn’t get too dark. Remove the pan from the heat, and add the remaining 6 ounces of chocolate chips, stirring until the chocolate is melted. Set aside to cool slightly.

Step 7.
In the bowl of a stand mixer fitted with a whisk attachment, add the brown sugar, granulated sugar, eggs, and remaining vanilla, and beat on high speed for at least 5 minutes (set a timer), until it becomes a fluffy, silky mass. With the beater on medium-low, slowly drizzle in the butter and chocolate mixture until just combined. Remove the bowl from the stand, and stir with a spatula to thoroughly combine. Add the sifted dry ingredients and stir to incorporate them fully.

Step 8.
Remove the rolls of chocolate ganache from the fridge.

Step 9.
Using a medium-size ice cream scoop, drop six mounds of cookie batter onto each cookie sheet (about 1 and ½ to 2 tablespoons each), making sure they have space between them to spread as they bake. Place a ganache ball over the top of each mound, and then top each one with a second scoop of batter.

Step 10.
Bake the cookies for approx. 15 minutes, rotating the pans halfway through for an even bake. Remove the cookies from the oven while they still soft to the touch and sprinkle the tops with flaky salt. Allow them to cool for at least 15 minutes before handling.

Instructions

SHORTBREAD

Step 1.
Preheat oven to 350 degrees F.

Step 2.
Line an 8-inch square metal baking pan with parchment paper, pressing firmly into the sides of the pan and allowing the excess to overhang.

Step 3.
Place flour, powdered sugar, and salt in a food processor; pulse to combine. Add butter and oil; pulse until mixture resembles coarse meal. (It will be crumbly but will hold together if pressed between fingers.) Pour the mixture into the prepared pan and pat firmly into an even layer.

Step 4.
Bake on the center rack of the oven for 22 to 25 minutes, or until golden brown. Remove the shortbread from the oven and let it cool on a wire rack.

CARAMEL

Step 1.
While the shortbread cools, make the caramel.

Step 2.
Melt the butter in a medium-size heavy saucepan over medium heat. Continue cooking until butter is browned (about the color of light brown sugar) and very toasty-fragrant, 4 to 5 minutes. Remove pan from heat.

Step 3.
Immediately stir in brown sugar, corn syrup, vanilla, salt, and evaporated milk. Return pan to medium heat. Whisking almost constantly, cook until the mixture reaches 225 degrees on a candy thermometer; it will be thick, pulling away from the side of the pan.

Step 4.
Pour the caramel over the shortbread crust. Place in the refrigerator and allow to set for 20 minutes.

GANACHE

Step 1.
Place the chocolate chips and cream in a medium microwave-safe bowl.

Step 2.
Microwave at 50 percent power, stirring every 20 seconds. Repeat until completely smooth.

Step 3.
Spread the ganache over the caramel layer. Sprinkle with flaky salt.

Step 4.
Chill for 1 hour or until set.

Step 5.
Lift bars out of pan using the parchment paper. Cut them into 25 squares. Store in refrigerator.