Ghirardelli Ultimate Double Chocolate Cookies

Photo: Jo Ann

Ingredients

Recipe:

1 bag (11.5 oz,) Ghirardelli 60% Cacao Bittersweet Chocolate Chips

6 tablespoons (¾ st ick) un salted 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

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.

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.)

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.

The only negative about these cookies, they are a bit more pricey to make and you don't get as many.