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30oz Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips EXPIRED

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Ghirardelli Chocolate via Amazon has 30oz Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips on sale for $6.73. Shipping is free. Thanks westendorf

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Original Post

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Edited August 26, 2017 at 08:44 AM by
Great price for these chocolate chips. Free shipping.
https://www.amazon.com/gp/product...UTF8&psc=1
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Once upon a time, there was a wonderful man named David Leite who invented adult-sized chocolate-chip cookies for people who loved chocolate. They used a glorious combination of dark chocolate & sea salt in an extra-large 5" format - not for the faint of heart! Really, they were more chocolate than dough, but were absolutely fantastic & even appealed to people like myself who didn't particularly care for dark chocolate. That recipe was adapted slightly over time & the best version is available here:

https://smittenkitchen.com/2016/0...revisited/

A few notes:

1. These are designed to be 3.5-ounce, 5" cookies. Do NOT make them smaller. There are plenty of other recipes out there for regular-sized cookies (such as the Doubletree recipe from Crazy for Crust). If you make regular-sized cookies, it screws up the texture (yes, I tried). I recommend using a scale for accurately measuring the cookie dough ball size. I use this cheapo food scale off Amazon for $12 shipped:

https://www.amazon.com/Etekcity-M...B0113UZJE2

2. Make sure you whip the butter & sugar together as described (close to 5 minutes of mixing). Very very very important to get the texture right. Also, if you haven't been introduced to the magic that is a Danish dough whisk, then you need to get one ASAP. They are perfect for cookie & brownie batters, waffle & pancake batters, banana bread & muffin batters, and bread dough mixes (including no-knead bread). Unlike regular whisks, the batters don't stay clumped inside of them, and they excel at two things in particular: (1) they can mix in the flour to the "just barely mixed" point so you're not over-beating the dough, and (2) they can stir in chocolate chips PERFECTLY into the dough. Around ten bucks on Amazon:

https://www.amazon.com/Original-K...B00HQQJ3N6

3. MOST important: chill the dough for at least 2 hours! This absolutely affects the final product!! (they will spread too much if the dough is room-temp) The original recipe called for a 3-day cold ferment to marry the flavors together, but I personally can't tell a difference & just chill it for a few hours instead. The dough is good for up to 5 days in the fridge, and you can also freeze them (I recommend flash-freeze the dough balls on a baking sheet for a couple hours, then putting the solidified dough balls into a ziploc bag to use as needed). But anyway, it's critical to chill the dough for a minimum of 2 hours in the fridge. The dough should be nice & stiff when you make the cookie dough balls.

4. These also work amazingly as a skillet cookie using a 10" cast-iron pan. Around 17 minutes at 350F, then do a quick broil on high for a minute to get the top nice & crispy brown. Grease up the skillet with shortening (Crisco) using a paper towel, then break apart the hard chilled dough & push it down with your knuckles to fill in the gaps. You can probably make two skillet's worth of dough this this (I usually do one 10" skillet & use the leftovers for 5" cookies). Personally I hate cookie dough bars from a cake pan, but this makes an amazing skillet cookie cut into pie-style triangles (really excellent with ice cream!). Also, I reduce the chocolate chips by 100 grams (about 3oz less) when doing the skillet version because the goal is to have a nice crispy top layer with a nice soft, slightly mushy inner dough layer.

5. I have made this recipe with chocolate disks, feves, chopped-up chocolate bars, chocolate chips, you name it. They all work absolutely fine. I do HIGHLY recommend keeping the chips in the freezer - not only to prolong their shelf life, but also so that when you mix them into the dough, they don't break up or get mushy or leave chocolate streaks in the dough.

In for 4 bags, thanks OP!
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#3
It will actually be fresh stock!

Ships from and sold by Ghirardelli Chocolate
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hi
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#4
Nice!
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#5
Still live
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#6
Can't wait to make some chocolate chip oatmeal cookies
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#7
Quote from Querico1
:
Can't wait to make some chocolate chip oatmeal cookies
I'll take a dozen please!
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#8
A two pack of these is $16 at sams club. So its a good price, but not amazing.
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#9
Bought this - free shipping even without Prime.
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#10
thank you & repped
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#11
Now $6.73
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Time for a deal
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#12
For Folks that care ONLY -

a) It is alkalized Non-Organic Cocoa
b) Contains Soy Lecithin - a GMO and highly processed with chemicals.
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Our community has rated this post as helpful. If you agree, why not rep kaidomac?
#13
Once upon a time, there was a wonderful man named David Leite who invented adult-sized chocolate-chip cookies for people who loved chocolate. They used a glorious combination of dark chocolate & sea salt in an extra-large 5" format - not for the faint of heart! Really, they were more chocolate than dough, but were absolutely fantastic & even appealed to people like myself who didn't particularly care for dark chocolate. That recipe was adapted slightly over time & the best version is available here:

https://smittenkitchen.com/2016/0...revisited/

A few notes:

1. These are designed to be 3.5-ounce, 5" cookies. Do NOT make them smaller. There are plenty of other recipes out there for regular-sized cookies (such as the Doubletree recipe from Crazy for Crust). If you make regular-sized cookies, it screws up the texture (yes, I tried). I recommend using a scale for accurately measuring the cookie dough ball size. I use this cheapo food scale off Amazon for $12 shipped:

https://www.amazon.com/Etekcity-M...B0113UZJE2

2. Make sure you whip the butter & sugar together as described (close to 5 minutes of mixing). Very very very important to get the texture right. Also, if you haven't been introduced to the magic that is a Danish dough whisk, then you need to get one ASAP. They are perfect for cookie & brownie batters, waffle & pancake batters, banana bread & muffin batters, and bread dough mixes (including no-knead bread). Unlike regular whisks, the batters don't stay clumped inside of them, and they excel at two things in particular: (1) they can mix in the flour to the "just barely mixed" point so you're not over-beating the dough, and (2) they can stir in chocolate chips PERFECTLY into the dough. Around ten bucks on Amazon:

https://www.amazon.com/Original-K...B00HQQJ3N6

3. MOST important: chill the dough for at least 2 hours! This absolutely affects the final product!! (they will spread too much if the dough is room-temp) The original recipe called for a 3-day cold ferment to marry the flavors together, but I personally can't tell a difference & just chill it for a few hours instead. The dough is good for up to 5 days in the fridge, and you can also freeze them (I recommend flash-freeze the dough balls on a baking sheet for a couple hours, then putting the solidified dough balls into a ziploc bag to use as needed). But anyway, it's critical to chill the dough for a minimum of 2 hours in the fridge. The dough should be nice & stiff when you make the cookie dough balls.

4. These also work amazingly as a skillet cookie using a 10" cast-iron pan. Around 17 minutes at 350F, then do a quick broil on high for a minute to get the top nice & crispy brown. Grease up the skillet with shortening (Crisco) using a paper towel, then break apart the hard chilled dough & push it down with your knuckles to fill in the gaps. You can probably make two skillet's worth of dough this this (I usually do one 10" skillet & use the leftovers for 5" cookies). Personally I hate cookie dough bars from a cake pan, but this makes an amazing skillet cookie cut into pie-style triangles (really excellent with ice cream!). Also, I reduce the chocolate chips by 100 grams (about 3oz less) when doing the skillet version because the goal is to have a nice crispy top layer with a nice soft, slightly mushy inner dough layer.

5. I have made this recipe with chocolate disks, feves, chopped-up chocolate bars, chocolate chips, you name it. They all work absolutely fine. I do HIGHLY recommend keeping the chips in the freezer - not only to prolong their shelf life, but also so that when you mix them into the dough, they don't break up or get mushy or leave chocolate streaks in the dough.

In for 4 bags, thanks OP!
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Last edited by kaidomac August 26, 2017 at 11:43 AM.
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Quote from pattysmith
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Feeling nice .Thank yo
Feeling nice is the new shillbot phrase of the day. Why aren't these obvious shills banned?
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#15
Quote from kaidomac
:
Once upon a time, there was a wonderful man named David Leite who invented adult-sized chocolate-chip cookies for people who loved chocolate. They used a glorious combination of dark chocolate & sea salt in an extra-large 5" format - not for the faint of heart! Really, they were more chocolate than dough, but were absolutely fantastic & even appealed to people like myself who didn't particularly care for dark chocolate. That recipe was adapted slightly over time & the best version is available here:

https://smittenkitchen.com/2016/0...revisited/

A few notes:

1. These are designed to be 3.5-ounce, 5" cookies. Do NOT make them smaller. There are plenty of other recipes out there for regular-sized cookies (such as the Doubletree recipe from Crazy for Crust). If you make regular-sized cookies, it screws up the texture (yes, I tried). I recommend using a scale for accurately measuring the cookie dough ball size. I use this cheapo food scale off Amazon for $12 shipped:

https://www.amazon.com/Etekcity-M...B0113UZJE2

2. Make sure you whip the butter & sugar together as described (close to 5 minutes of mixing). Very very very important to get the texture right. Also, if you haven't been introduced to the magic that is a Danish dough whisk, then you need to get one ASAP. They are perfect for cookie & brownie batters, waffle & pancake batters, banana bread & muffin batters, and bread dough mixes (including no-knead bread). Unlike regular whisks, the batters don't stay clumped inside of them, and they excel at two things in particular: (1) they can mix in the flour to the "just barely mixed" point so you're not over-beating the dough, and (2) they can stir in chocolate chips PERFECTLY into the dough. Around ten bucks on Amazon:

https://www.amazon.com/Original-K...B00HQQJ3N6

3. MOST important: chill the dough for at least 2 hours! This absolutely affects the final product!! (they will spread too much if the dough is room-temp) The original recipe called for a 3-day cold ferment to marry the flavors together, but I personally can't tell a difference & just chill it for a few hours instead. The dough is good for up to 5 days in the fridge, and you can also freeze them (I recommend flash-freeze the dough balls on a baking sheet for a couple hours, then putting the solidified dough balls into a ziploc bag to use as needed). But anyway, it's critical to chill the dough for a minimum of 2 hours in the fridge. The dough should be nice & stiff when you make the cookie dough balls.

4. These also work amazingly as a skillet cookie using a 10" cast-iron pan. Around 17 minutes at 350F, then do a quick broil on high for a minute to get the top nice & crispy brown. Grease up the skillet with shortening (Crisco) using a paper towel, then break apart the hard chilled dough & push it down with your knuckles to fill in the gaps. You can probably make two skillet's worth of dough this this (I usually do one 10" skillet & use the leftovers for 5" cookies). Personally I hate cookie dough bars from a cake pan, but this makes an amazing skillet cookie cut into pie-style triangles (really excellent with ice cream!). Also, I reduce the chocolate chips by 100 grams (about 3oz less) when doing the skillet version because the goal is to have a nice crispy top layer with a nice soft, slightly mushy inner dough layer.

5. I have made this recipe with chocolate disks, feves, chopped-up chocolate bars, chocolate chips, you name it. They all work absolutely fine. I do HIGHLY recommend keeping the chips in the freezer - not only to prolong their shelf life, but also so that when you mix them into the dough, they don't break up or get mushy or leave chocolate streaks in the dough.

In for 4 bags, thanks OP!
Big fan of Leite's Culinaria!
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