Ghirardelli Double Chocolate Chip Cookies

Ingredients-

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

Procedure-

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

CAROL'S CHAMBORD BROWNIES

These brownies are OMG delicious!

Ingredients for bottom/brownie layer:

1 stick butter
1 cup sugar
1 cup flour
1 can Hershey's syrup
4 eggs
1/2 tsp salt

Mix the above ingredients and pour into a greased 9x13 inch pan. Bake at 350F for 30 minutes. Let cool. Once cool, make the icing layer:

Ingredients for middle/icing layer:
1 stick softened butter
1 lb powdered sugar
Option - 2 to 4 tsp chambord or raspberry liquor (you can use any flavor that appeals to you. Just remember that it has to go well with chocolate)

Mix all ingredients until fluffy and spread on top of cooled brownie layer

Ingredients for top layer:
12 oz (2 cups chocolate chips)
1.5 sticks butter

Melt butter and chocolate together and then pour on top of icing layer. Once chocolate has set, cut into squares.