JACKSONVILLE, Fla. -- The Greater Jacksonville Fair may be over, but Action News is celebrating the winners of the Ghirardelli Chocolate Championship.
Debra Crammond, who won the championship, came to the studio to show us how she made the award winning chocolates. Watch the video for more.
Disappearing Ghirardelli Cookies
1/2 cup butter, room temperature
1 cup packed brown sugar
1 cup milk
2 3/4 cups graham cracker crumbs
2 cups finely chopped walnuts
2 cups Ghirardelli Semi-Sweet Chocolate Chips
1/2 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips, melted
Preheat oven to 375 degrees F. In a large bowl, cream together butter and brown sugar with an electric mixer until light and fluffy. Beat in milk. Gradually add the graham cracker crumbs and mix well. Stir in the walnuts and Ghirardelli semi-sweet chocolate chips with a large spoon. Fill miniature foil baking cups 3/4 full and place at least 1-inch apart on a cookie sheet. Bake the cookies at 375 degrees F for 10 to 12 minutes or until set. Cool on a wire rack. Drizzle the cooled cookies with the melted Ghirardelli 60% cacao bittersweet chocolate chips.
Yields: Approximately 8 dozen cookies.