Guittard 63% Extra Dark Baking Chips - 326g

Double Dark Chocolate CookiesA bittersweet chocolate cookie with bittersweet chips. Makes 3 dozen 2-inch cookies2 cups (11.5 ounces) Guittard 63% Extra Dark Chocolate Chips, divided2 tablespoons water6 tablespoons unsalted butter (3/4 stick), softened3/4 cup sugar1/2 teaspoon salt2 large eggs1 teaspoon vanilla extract1-1/4 cups unsifted all-purpose flour1/2 teaspoon baking sodaPreheat oven to 375 °F. Line baking sheets with parchment. Melt 1-1/2 cups of chips and 2 tablespoons water until smooth. Set aside. Cream butter, sugar and salt in large mixer bowl until light. Beat in eggs and vanilla until smooth. Add melted chocolate, stopping to scrape bowl as needed. Mix in flour and baking soda just until incorporated. Stir in the remaining 1/2 cup of chips. Drop rounded teaspoonfuls onto baking sheets. Bake 10-11 minutes or until tops are cracked and crusty. Centers should still be soft and appear slightly underdone. Let stand 5 minutes before removing to cooling racks to cool completely. Store in airtight container.Truffle BrowniesDense and creamy texture is more like a confection than a brownie. Makes 16 2-inch squares1-2/3 cups (10 oz) Guittard 63% Extra Dark Chocolate Chips3 tablespoons unsalted butter3 tablespoons water1 cup sugar1/2 teaspoon salt1 teaspoon vanilla extract3 large eggs1/4 cup unsifted all-purpose flourPosition a rack in the center of the oven and preheat to 325 °F. Line an 8-inch square pan with aluminum foil, leaving edges long enough to easily use as handles to lift contents out after baking. Melt chocolate, butter and water until smooth and all of the chocolate is melted. With a wooden spoon beat in the sugar, salt and vanilla. Beat in the eggs, one at a time until smooth and glossy. Stir in the flour just until combined. Spread the batter into the prepared pan and bake 35-40 minutes or until a crust forms on top. The center will still test moist. Do not overbake as the chocolate will solidify as it cools. Place pan on a rack and cool completely for 2-3 hours or overnight. Remove the brownies from the pan by lifting the foil by its edges and cut into 16 squares.