Ghirardelli Double Chocolate Chip Cookies


1 bag 11.5 oz Ghirardelli 60% cacao bittersweet chocolate chips
6 TBSP (3/4 stick) unsalted butter
3 eggs
1 cup sugar
1/3 cup flour
1/2 tsp baking powder
1 bag 12 oz semisweet chocolate chips
1 cup chopped walnuts or other nut

  1. Using double boiler, melt bittersweet chocolate chips and butter, stirring gently

  2. In large bowl and using a mixer, beat eggs and sugar until thick

  3. Stir chocolate/butter mixture into the eggs/sugar mixture

  4. In small bowl, stir flour and baking powder together, then add into chocolat mixture

  5. Gently mix in the semisweet chocolate chips

  6. Divide dough in half and form two logs, each about 2 inches in diameter and 8 inches long

  7. Wrap logs tightly in plastic wrap to hold their shape and put into refrigerator at least one hour until firm

  8. Preheat oven to 375F

  9. Unwrap logs and cut into 3/4 inches slices

  10. Place slices onto greased cookie sheet and bake about 12 minutes - shiny crust should form on top but centers should still be soft

  11. Cool completely on baking sheet

1 comment:

Anonymous said...

This cookie looks so wonderful! Without a doubt my family and I just have to make this cookie.