Best 2 Ghirardelli Dutch Chocolate Doughnuts Recipes

Indulge in the ultimate chocolatey delight with Ghirardelli Dutch Chocolate Doughnuts, a culinary masterpiece that tantalizes taste buds with its rich, decadent flavor and pillowy-soft texture. These doughnuts are not just any ordinary treat; they are elevated to a new level of deliciousness with the incorporation of premium Ghirardelli Dutch cocoa, renowned for its deep, intense chocolate flavor. As you bite into one of these delectable doughnuts, the rich chocolate flavor envelops your senses, leaving you craving more. But the journey doesn't end there; this article presents a collection of Ghirardelli Dutch Chocolate Doughnut recipes that cater to every taste preference. From classic doughnuts coated in a luscious chocolate glaze to creative variations infused with unique flavors, this article has it all. Whether you prefer a traditional doughnut experience or an adventurous flavor exploration, these recipes will guide you in creating doughnuts that are sure to impress and satisfy.

Here are our top 2 tried and tested recipes!

GHIRARDELLI DOUBLE CHOCOLATE MUFFINS

Ghirardelli Double Chocolate Muffins image

These double chocolate muffins packed with chocolaty goodness are sure to satisfy your sweet craving.

Provided by Ghirardelli

Categories Trusted Brands: Recipes and Tips Ghirardelli®

Time 1h

Yield 12

Number Of Ingredients 14

Ingredients

Cooking spray
2 cups all-purpose flour
1 cup Ghirardelli 100% Dutch-Process Cocoa
2 ½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
2 eggs
1 egg yolk
1 ½ cups granulated sugar
½ cup vegetable oil
1 ½ cups sour cream
1 tablespoon vanilla extract
1 (11 ounce) package Ghirardelli Grand Semi-Sweet Chips, divided
Coarse sugar, for tops

Steps:

Preheat oven to 350 degrees F. Grease a muffin tin with cooking spray, wiping off any excess on the top of the tin.
In a bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
In the bowl of a stand mixer fitted with the whisk attachment, begin beating the eggs and yolk on medium-high speed. Slowly stream in the sugar while beating and continue to beat until mixture is pale and thickened and ribbons down from the beater when lifted. Scrape down sides of the bowl and beater as needed.
Beat in the oil until fully incorporated. Scrape down bowl and beater and beat in sour cream and vanilla until evenly incorporated.
Add the dry ingredients to the wet and fold in until only a few visible streaks remain. Add 8 1/2 ounces of the chocolate chips and fold in just until all ingredients are evenly incorporated.
Spoon the batter into prepared muffin cups, smoothing the tops if needed but keeping the scoops mounded. Top each with some of the remaining chocolate and sprinkle with the coarse sugar.
Bake muffins in preheated oven until a toothpick inserted into the center of one comes out free of wet batter (it may come out with melted chocolate), 18 to 20 minutes. Cool muffins in pan for about 15 minutes before transferring to a wire rack to cool completely.
Store muffins in an airtight container at room temperature, or in the refrigerator to keep for more than a few days.

Nutrition Facts : Calories 479 calories, Carbohydrate 63.6 g, Cholesterol 57 mg, Fat 24.8 g, Fiber 3.2 g, Protein 5.5 g, SaturatedFat 9.7 g, Sodium 326.4 mg, Sugar 26.3 g

GHIRARDELLI DOUBLE CHOCOLATE COOKIES

Ghirardelli Double Chocolate Cookies image

Chocolate Brownie like Heaven!! I substituted Peanut Butter chips for the chocolate chips. From the Ghirardelli Semi-sweet baking bar.

Provided by podapo

Categories Drop Cookies

Time 27m

Yield 10-12 cookies, 12 serving(s)

Number Of Ingredients 9

Ingredients

8 ounces semi-sweet chocolate baking squares, bars (ghirardelli)
3/4 cup packed brown sugar
1/4 cup butter, softened
2 eggs
1/2 teaspoon vanilla extract
1/2 cup flour
1/4 teaspoon baking powder
1 cup ghirardelli 60% cocoa bittersweet chocolate chips (I again used PB chips)
2 cups walnuts (optional)

Steps:

Preheat oven to 350°.
Break chocolate bar into 1" pieces, Melt semi-sweet chocolate according to melting instructions, (I use a double-boiler on the stovetop).
Stir in brown sugar, butter, eggs and vanilla.
In separate bowl, mix flour and baking powder.
Add flour mixture to the chocolate mixture, mixing well.
Fold in chocolate chips and nuts.
Drop by 1/4 cup onto ungreased cookie sheet.
Bake 12-14 minutes.
Cool 1 minute on baking sheet, remove to wire cooling racks.

Nutrition Facts : Calories 263.6, Fat 16.1, SaturatedFat 9.6, Cholesterol 41.2, Sodium 61.9, Carbohydrate 33, Fiber 3.1, Sugar 23.8, Protein 3.9

Tips:

Use high-quality chocolate for the best flavor. Ghirardelli Dutch chocolate is a great choice.
Be sure to use fresh buttermilk. Buttermilk that is too old will not react properly with the baking soda and the doughnuts will not rise properly.
Do not overmix the batter. Overmixing will make the doughnuts tough.
Fry the doughnuts at a moderate temperature. If the oil is too hot, the doughnuts will brown too quickly and not cook through in the middle.
Drain the doughnuts on paper towels to remove excess oil.
Serve the doughnuts warm or at room temperature.

Conclusion:

These Ghirardelli Dutch chocolate doughnuts are a delicious and decadent treat. They are perfect for any occasion, and they are sure to be a hit with everyone who tries them. With a few simple tips, you can make these doughnuts at home and enjoy them with your family and friends.

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