I can't even right now, you guys, I'M SO EXCITED!! My friend Amy Guittard  wrote a cookbook! And yes, if you're thinking,  "Guittard?" as in one of  the best Chocolatiers out there, Guittard Chocolate, then yup, she's a  Guittard! Not only is she the great-great-granddaughter of the founder of  Guittard Chocolate, the writer of this amazing cookbook, Guittard Chocolate  Cookbook Decadent Recipes from San Francisco’s Premium Bean-to-Bar  Chocolate Company, BUT she's also one of the warmest…

I can't even right now, you guys, I'M SO EXCITED!! My friend Amy Guittard wrote a cookbook! And yes, if you're thinking, "Guittard?" as in one of the best Chocolatiers out there, Guittard Chocolate, then yup, she's a Guittard! Not only is she the great-great-granddaughter of the founder of Guittard Chocolate, the writer of this amazing cookbook, Guittard Chocolate Cookbook Decadent Recipes from San Francisco’s Premium Bean-to-Bar Chocolate Company, BUT she's also one of the warmest…

Truffle Brownies - Hella good. This was on the back of a package of Guittard dark chocolate chips (use 1 2/3 cups). Use your favorite liqueur instead of water, and it's just like actual chocolate truffles without the mess. Also, I used coconut flour!

Truffle Brownies - Hella good. This was on the back of a package of Guittard dark chocolate chips (use 1 2/3 cups). Use your favorite liqueur instead of water, and it's just like actual chocolate truffles without the mess. Also, I used coconut flour!

Sierra Nuggets!  I found the rexipe at last!  I made these several years ago but could bever find the recipe since.  Yummm. They are so good.

Sierra Nuggets! I found the rexipe at last! I made these several years ago but could bever find the recipe since. Yummm. They are so good.

This recipe deviates only a little from the original Toll House one. The main differences include the salt factor and the type of chocolate I'm using. If salty-sweet desserts aren't your thing, don't worry! Just use unsalted butter and forgo the flakes. However, if you're open to an experiment, you'll find that the salt enhances the caramel-chocolate flavors. Yum!

This recipe deviates only a little from the original Toll House one. The main differences include the salt factor and the type of chocolate I'm using. If salty-sweet desserts aren't your thing, don't worry! Just use unsalted butter and forgo the flakes. However, if you're open to an experiment, you'll find that the salt enhances the caramel-chocolate flavors. Yum!

THE ORIGINAL CHOCOLATE CHIP COOKIE.  TIP: Make sure the butter is room temp, then whip butter & sugar for a long time until really fluffy.

THE ORIGINAL CHOCOLATE CHIP COOKIE. TIP: Make sure the butter is room temp, then whip butter & sugar for a long time until really fluffy.

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