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Ingredients

• ✓ semi-sweet chocolate chips
• all-purpose flour
• unsweetened cocoa
• baking powder
• white sugar
• salt
• milk
• egg
• canola oil

Instructions

1. 1 Preheat a waffle iron according to the manufacturer's directions.
2. 2 Sift the flour, cocoa, and baking powder into a bowl. Add the sugar and salt and whisk to thoroughly mix.
3. 3 In another bowl, whisk together the milk, egg yolks, and oil. Add to the flour mixture and whisk gently until just combined.
4. 4 In clean, dry bowl, beat the egg whites with an electric beater at medium speed until they form soft peaks. Fold into the batter and mix in the chocolate chips.
5. 5 Ladle one-third of the batter onto the center of the waffle iron. Close the top and cook until the waffle is crispy on both sides, about 5 minutes. Repeat with remaining batter. Serve immediately.

By Ghirardelli

Ingredients

• ✓ semi-sweet chocolate chips
• ✓ semi-sweet chocolate chips
• butter
• sugar
• brown sugar
• peanut butter
• egg
• vanilla extract
• all-purpose flour
• baking soda
• baking powder
• kosher salt
• heavy cream
• butter

Instructions

1. 1 Prepare the Cookies: Beat butter, granulated sugar, brown sugar, and peanut butter with a heavy-duty stand mixer fitted with paddle attachment on medium speed until smooth, 1 to 2 minutes. Add eggs, one at a time, beating just until incorporated after each addition. Beat in vanilla.
2. 2 Whisk together flour, baking soda, baking powder, and salt in a medium bowl; gradually add to butter mixture, beating on low speed just until blended and smooth. Cover and chill 1 hour.
3. 3 Preheat the oven to 350 degrees F.
4. 4 Scoop dough into balls using a 1-inch cookie scoop (about 1/2 tablespoon); place 2 inches apart on parchment paper-lined baking sheets. Press your thumb or the end of a wooden spoon into center of each ball, forming an indentation. Keep unused dough chilled while baking cookies.
5. 5 Bake, in batches, in preheated oven until lightly browned, 10 to 11 minutes. Cool on baking sheets 5 minutes; transfer to wire racks. Lightly press your thumb into indentations again while cookies are warm to reinforce shape. Cool completely, about 30 minutes.
6. 6 Prepare the Filling: Place first bag of Ghirardelli Semi-Sweet Chocolate Baking Chips, heavy cream, and butter in a medium-size microwaveable bowl, and microwave on medium (50% power) until melted and smooth, 1 1/2 to 2 minutes, stirring every 30 seconds. Let stand 15 minutes.
7. 7 Transfer filling to a piping bag or a heavy-duty zip-top bag with 1/2 inch snipped from 1 corner.
8. 8 Pipe filling into indentation in each cookie, about 1 teaspoon per cookie. Press 3 Ghirardelli Grand Semi-Sweet Chocolate Chips onto the filling of each cookie. Let stand until chocolate filling is firm, about 1 hour.

By Ghirardelli

Ingredients

• ✓ semi-sweet chocolate chips
• dark chocolate baking chips
• shortening
• all-purpose flour
• cocoa powder
• baking soda
• salt
• butter
• granulated sugar
• egg
• vanilla extract
• buttermilk
• powdered sugar
• milk
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F. Grease a 15x10x1-inch baking pan. Line with parchment paper. Grease and flour the paper; set pan aside.
2. 2 In a small saucepan, place 3/4 cup of the dark chocolate baking chips with the shortening. Heat over low heat until melted and smooth; set aside to cool.
3. 3 In a medium bowl, stir together the flour, cocoa, baking soda, and 1/2 teaspoon salt; set aside.
4. 4 In a large bowl, beat 3/4 cup butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar and beat 2 minutes more or until fluffy. Add eggs, one at a time, beating on low after each. Beat in chocolate mixture and vanilla. Alternately add flour mixture and buttermilk into butter mixture, beating on low after each addition. Spread batter into the prepared pan.
5. 5 Bake about 25 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack.
6. 6 Meanwhile for the frosting: Melt the remaining 1 cup dark chocolate baking chips and cool. In a very large mixing bowl, beat 3/4 cup butter with an electric mixer on medium speed for 30 seconds. Beat in melted chocolate, 1/2 teaspoon salt, and 1 cup of the powdered sugar until combined. Beat in milk and vanilla. Gradually beat in the remaining powdered sugar. If necessary, beat in enough additional milk until smooth and spreadable.
7. 7 Cut rounds of the cake using a 3-inch round cutter or heart cutter.* Halve the cakes crosswise to form 2 thin layers. Spread frosting over each round (both layers). Stack one frosted round over the other. Sprinkle with mini baking chips.

By Ghirardelli

Ingredients

• ✓ semi-sweet chocolate chips
• all-purpose flour
• unsweetened cocoa
• baking soda
• salt
• egg
• brown sugar
• granulated white sugar
• milk
• milk
• coffee
• butter
• semi-sweet chocolate
• heavy cream
• butter
• milk chocolate chips

Instructions

1. 1 Preheat the oven to 350 degrees F. Line 12 cupcake molds or muffin tins with paper liners or spray with nonstick spray.
2. 2 To make the cupcakes, sift together the flour, cocoa, baking soda, and salt.
3. 3 In a medium bowl, whisk together the egg, brown sugar, and white sugar. Whisk in the milk, coffee, and melted butter. Whisk in the dry ingredients. Divide the batter evenly among the cupcake molds, filling them about three-quarters full.
4. 4 Bake for 15 minutes, or until a tester inserted in the middle of the cupcakes comes out clean. Cool for 10 minutes. Using a small spatula or knife, remove the cupcakes from the pan. Continue to cool on a wire rack to room temperature.
5. 5 To make the frosting, melt the chopped chocolate in the top of a double boiler, or in a heatproof bowl, over barely simmering water, stirring occasionally until smooth. Heat the cream until hot. Remove from the heat and whisk in the chocolate. Transfer to a bowl and cool to just warm. Whisk in the butter until smooth. Let sit until it reaches a spreading consistency, about 1 hour. Spread the frosting on top of the cupcakes. Sprinkle them with chocolate chips.

By Ghirardelli

Ingredients

• ✓ semi-sweet chocolate chips
• semi-sweet chocolate
• butter
• brown sugar
• vanilla extract
• egg
• all-purpose flour
• all-purpose flour
• salt
• baking powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter and flour an 8-inch square baking pan.
2. 2 Chop baking bar into 1-inch pieces; transfer to top of a double boiler or a heatproof bowl.
3. 3 Add butter to chopped chocolate; place pan or bowl over barely simmering water. Melt, stirring occasionally, until smooth. Remove pan from heat; let cool to room temperature.
4. 4 Stir brown sugar and vanilla into melted chocolate mixture. Add eggs; mix well.
5. 5 Sift flour, salt, and baking powder together into a bowl; slowly fold into melted chocolate mixture, until well blended. Stir in chocolate chips; pour into the prepared pan.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Remove from the oven; cool at least 10 minutes before cutting into 2-inch squares.

By Ghirardelli

Ingredients

• ✓ semi-sweet chocolate chips
• cooking spray
• all-purpose flour
• cocoa
• baking powder
• salt
• baking soda
• egg
• egg yolk
• granulated sugar
• vegetable oil
• sour cream
• vanilla extract
• sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray, wiping off any excess from the top of the tin.
2. 2 Whisk flour, cocoa, baking powder, salt, and baking soda together in a bowl.
3. 3 Beat eggs and egg yolk in a stand mixer fitted with the whisk attachment on medium-high speed. Slowly stream in white sugar while beating; continue to beat, scraping down the sides and whisk as needed, until mixture is pale and thick, and ribbons come down from the whisk attachment when lifted.
4. 4 Beat in oil, then sour cream and vanilla until fully incorporated. Fold in flour mixture until only a few visible streaks remain. Fold in 3/4 of the chocolate chips. Spoon batter into the prepared muffin cups, smoothing the tops if needed but keeping them mounded slightly. Sprinkle remaining chips over top and sprinkle with coarse sugar.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out free of wet batter (it may come out with melted chocolate), 15 to 20 minutes. Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

By Ghirardelli

Ingredients

• ✓ semi-sweet chocolate chips
• mint
• pomegranate seed
• cranberry
• seasonal fruit
• corn syrup
• heavy cream
• instant espresso granules
• coffee liqueur
• bittersweet chocolate chips
• vanilla extract
• egg yolk
• egg
• all-purpose flour
• granulated sugar
• cream cheese
• cooking spray
• granulated sugar
• butter
• chocolate wafer cookie

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch springform pan with cooking spray.
2. 2 Combine cookie crumbs, butter, and 3 pinches sugar in a medium bowl; mix until well blended. Press into the bottom and up sides of the prepared pan.
3. 3 Bake in the preheated oven 10 minutes. Completely cool crust in the pan on a wire rack, about 30 minutes. Reduce the oven temperature to 325 degrees F (165 degrees C).
4. 4 Beat cream cheese in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth and creamy, about 2 minutes. Gradually beat in 1 3/4 cups sugar and flour; beat until smooth. Add eggs and egg yolks, one at a time, beating on low speed just until yellow disappears before adding the next; beat in vanilla.
5. 5 Divide batter into 2 equal portions in separate medium bowls. Pour 1 portion into the prepared crust; spread evenly.
6. 6 Place bittersweet chocolate chips in a small microwave-safe bowl. Microwave at 50% power until melted and smooth, 1 1/2 to 2 minutes, stirring every 30 seconds.
7. 7 Whisk coffee liqueur and espresso granules together in a small bowl until espresso dissolves; stir into remaining batter portion. Stir melted bittersweet chocolate into coffee batter until blended.
8. 8 Gently pour chocolate-coffee batter over plain batter in the crust; spread evenly, the pan will be very full. Place springform pan on a rimmed baking sheet.
9. 9 Bake in the preheated oven until center is almost set but still jiggles slightly when pan gently shaken, 65 to 75 minutes. Transfer to a wire rack; cool completely, about 2 hours.
10. 10 Cover pan loosely with aluminum foil; chill 8 to 12 hours. Gently run a knife or offset spatula around the edges of the pan; remove sides of pan.
11. 11 About 1 hour before serving, heat cream and corn syrup in a small saucepan over medium just to a simmer. Place semisweet chocolate chips in a small heatproof bowl; pour cream mixture over chocolate chips and let stand 1 minute. Whisk gently until smooth. Cool slightly, about 15 minutes.
12. 12 Pour chocolate mixture over top of cheesecake; gently spread to edge of crust. Chill until set, about 30 minutes. Garnish if desired.

By Ghirardelli

Ingredients

• ✓ semi-sweet chocolate chips
• ✓ semi-sweet chocolate chips
• crystallized ginger
• milk
• powdered sugar
• salt
• molasses
• butter
• cooking spray
• paper baking cup
• molasses
• coffee
• egg
• applesauce
• brown sugar
• granulated sugar
• butter
• clove
• cinnamon
• salt
• baking soda
• crystallized ginger
• all-purpose flour

Instructions

1. 1 Prepare the Cupcakes: Preheat oven to 350 degrees F. Place flour, crystallized ginger, baking soda, salt, cinnamon, and cloves in a food processor; process until ginger is finely ground, about 1 minute.
2. 2 Beat butter, granulated sugar, and brown sugar with a heavy-duty stand mixer fitted with paddle attachment on medium speed until light and fluffy, 2 to 3 minutes. Beat in applesauce until blended. Add eggs one at a time, beating just until blended after each addition.
3. 3 Stir together hot brewed coffee and molasses in a 2-cup glass measuring cup until blended. Add flour mixture to butter mixture alternately with coffee mixture, beginning and ending with flour mixture. Beat on low speed just until blended after each addition. Gently stir in Ghirardelli Semi-Sweet Chocolate Baking Chips.
4. 4 Place 48 miniature paper baking cups in four 12-cup miniature muffin pans, and coat cups with cooking spray. Spoon batter into cups, filling almost full.
5. 5 Bake in preheated oven until a wooden pick inserted in center comes out clean, 12 to 14 minutes. Remove from pan to a wire rack and cool completely, about 30 minutes.
6. 6 Prepare the Molasses Buttercream: Beat butter in a large bowl with an electric mixer on medium speed until smooth; beat in molasses and salt until fully incorporated, about 1 minute. Gradually add powdered sugar and 3 tablespoons of the milk; beat until light and fluffy, about 2 minutes. If needed, add remaining 1 tablespoon milk, 1 teaspoon at a time, and beat until desired consistency is reached.
7. 7 Prepare the Chocolate Trees: Place 1 cup Ghirardelli Semi-Sweet Chocolate Baking Chips in a small microwaveable bowl, and microwave on medium (50% power) until melted and smooth, 1 to 2 minutes, stirring every 30 seconds. Transfer mixture to a piping bag or heavy-duty zip-top bag with a very small hole snipped in the corner.
8. 8 Pipe into small Christmas tree shapes on a parchment paper-lined baking sheet. Chill until set, about 15 minutes; keep chilled until ready to use.
9. 9 Pipe or dollop Molasses Buttercream on cupcakes. Garnish with finely chopped crystallized ginger, and top with chocolate Christmas trees.

By Ghirardelli