Guittard Semisweet Chocolate Drops 4000

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Crafted for the pastry chef, artisan chocolatier and chocolate lover. Made in small batches from the highest-quality cocoa beans in a centuries-old French artisan tradition, Guittard Chocolate Company Collection Etienne baking chips deliver the same quality chocolate used by top professional pastry chefs to home bakers. Our classic semisweet chip delivers hints of vanilla in a smooth base.


Origin: Proprietary blend comprised of beans sourced from West Africa and South America.
Varietal: Trinitario, Forastero. Recipes
Recipes
The Original Chocolate Chip Cookie
A tradition we know and love. Makes 84 2-inch cookies.

320g unsifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
230g butter, softened
150g cup granulated sugar
165g cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
340g Guittard Semisweet Chocolate Chips
125g chopped walnuts (optional)

Preheat oven to 190°C. Line cookie sheets with parchment or use ungreased. In a small bowl combine flour, baking soda and salt; set aside. In a large bowl cream butter, sugar and brown sugar until light. Beat in eggs and vanilla until smooth. Gradually add flour mixture until combined. Stir in chips and walnuts. Drop by rounded teaspoonfuls onto cookie sheets. Bake 8-10 minutes or until golden brown.

Molten Chocolate Cookies
These rich cookies are best eaten warm. Makes 16 3-inch cookies.

340g Guittard Semisweet Chocolate Chips
3 tablespoons butter
2 large eggs
100g cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
65g all-purpose flour
1/2 teaspoon baking powder

Melt chips and butter until smooth but thick. Set aside to cool. In large bowl of mixer beat eggs, sugar, salt and vanilla on high speed about 2-3 minutes until pale yellow and slightly thickened. Mix in chocolate on low speed. Stop and scrape bowl. Add flour and baking powder on low speed just until incorporated, stopping once to scrape bowl. Cover dough with plastic wrap and refrigerate for 15-30 minutes.
Preheat oven to 190°C. Line cookie sheets with parchment. Scoop 8-2 inch mounds onto cookie sheet leaving 2 inches between cookies. Bake one sheet at a time for 12 minutes or until crusty on the outside but soft in the centre. Cool on cookie sheet 3-5 minutes. Best when served warm.

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