When I saw how much these Guittard baking wafers cost, I decided to make them with the Ghiradelli chocolate chips I usually use. After refrigeration, the dough came out so stiff I could hardly form it into balls. After baking, they were great. I repeated with the real Guittard and they scooped beautifully and were delicious. So, I guess you are stuck paying almost a dollar a cookie just for the Guittard chocolate. They are amazingly rich and wonderful with a scoop of vanilla ice cream. (Breyer’s All Natural is my favorite.)
San Jose Mercury News
2¼ cups Guittard semisweet chocolate baking wafers, 12 ounces
3 tablespoons unsalted butter
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
2 large eggs
½ cup sugar
1 teaspoon vanilla extract
1. Heat the oven to 375 degrees. Line two baking sheets with parchment paper.
2. Using a hot water bath or microwave, melt the chocolate wafers and butter together. Stir until completely melted and smooth. Set aside to cool.
3. In a small bowl, combine the flour, baking powder and salt. Set aside.
4. In a large bowl, with a hand mixer, beat together the eggs, sugar and vanilla until pale yellow and slightly thickened, 2 to 3 minutes. Stir in the cooled melted chocolate mixture. Gradually stir in the flour mixture until just incorporated. Cover the dough with plastic wrap and refrigerate for at least 15 minutes or up to overnight. (I would skip this step and just scoop them out.)
5. Scoop 2-inch mounds onto the prepared baking sheets. Mine didn’t spread out at all.
6. Bake for 12 minutes, or until crusty on the outside but soft in the center. Leave the cookies on the baking sheet for 3 to 5 minutes to firm up, then serve immediately. Store in an airtight container at room temperature for up to 1 week. Reheat to achieve the molten chocolate gooeyness by microwaving them for 10 seconds.