Ghirardelli Ultimate Double Chocolate Cookies
Region/Country: US
2 dozen
1 bag Ghirardelli 60% Cacao Bittersweet Chocolate Chips
1 stick unsalted butter
3 eggs
1 cup sugar
1/3 cup all-purpose flour
½ tsp baking powder
1 bag Ghirardelli Semi Sweet Chocolate Chips
1 cup chopped Walnuts
Over hot water in a double boiler melt the bittersweet chips & butter. Combine eggs and sugar into bowl and beat until thick and then slowly stir in melted chocolate. In a small bowl stir together flour and baking powder, then mix into melted chocolate mixture. Now mix the Semi Sweet chips and walnuts into bowl with melted chocolate.
Form dough into two logs, each 2 inches in diameter and 8 inches long. Dough will be very soft, so use plastic wrap to hold in log shape, wrapped tightly. Place in fridge and chill for at least 1 hour.
Preheat oven 375°F. Unwrap dough and slice with serrated knife into ¾ inches slices. Place slices 1 ½ inches apart on parchment-lined cookie sheet. Bake for 12 to 14 minutes, until shiny crust forms on top. (the inside still moist and chewy)
