Ghirardelli Ultimate Double Chocolate Cookies
By: Jo Ann
Published: Thursday, May 27, 2010 - 5:55pm

Ingredients




Recipe:

1 bag (11.5 oz,) Ghirardelli 60% Cacao Bittersweet Chocolate Chips
6 tablespoons (¾ stick) unsalted butter
3 eggs
1 cup sugar
 cup all-purpose flour
1/2 teaspoon baking powder
1 bag (12 oz.) Ghirardelli Semi-Sweet Chocolate Chips
1 cup (4 oz.) chopped walnuts, optional

Preparation

1 In double boiler over hot water, melt the bittersweet chocolate chips and butter. In large bowl with electric mixer, beat eggs and sugar until thick; stir in chocolate mixture. In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts. 2 Using a sheet of plastic wrap, form double into two logs, each 2 inches in diameter and about 8 inches long. As dough will be very soft, use plastic wrap to hold dough in log shape. Wrap tightly. Refrigerate at least 1 hour or until firm. (I found this method to be messy and not worth the effort. Next time I will just chill the dough in the mixing bowl for an hour. Then drop the batter by spoonfuls.) 3 Preheat oven to 375 degrees. Unwrap dough; with sharp knife, cut into 3/4-inch slices. Place slices 1 & 1/2 inches apart on greased or parchment-lined cookie sheet. Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft. 4 The only negative about these cookies, they are a bit more pricey to make and you don't get as many.