Sweeps & Offers

Ghirardelli Wish Star Chocolate Cookies

by Emily Luchetti in honor of the Ghirardelli Make-A-Wish® program

BAKE WITH PREMIUM GHIRARDELLI® CHOCOLATE AND SPREAD EVEN MORE JOY.

Makes about a dozen cookies

Shortbread
1 bar (4 ounces) Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar, chopped
2 cups flour
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
½ cup sugar
1 teaspoon vanilla

Dipping
1 bag (11.5 ounces) Ghirardelli 60% Cacao Bittersweet Chocolate Chips
1 tablespoon butter

Melt Baking Bar in a double boiler and set aside. Mix flour and salt together and set aside. In large bowl, beat butter and sugar together until smooth. Add melted chocolate and vanilla. Add flour mixture to chocolate mixture and mix just until blended. Wrap dough in plastic wrap and chill for at least 1 hour.

Heat oven to 350ºF. Line a baking sheet with parchment paper. On a lightly floured board, roll dough to 3/8-inch thick and cut with cookie cutters. If the dough is very soft, chill again for at least 30 minutes. Bake for 7 to 9 minutes. Cool completely in pan. Melt chocolate chips with 1 tablespoon butter in double boiler. Dip cooled cookie in melted chocolate mixture and let chocolate set.