Ghirardelli® Ultimate Double Chocolate Cookies

Ingredients

• Servings: 24
• 2 cups ghirardelli® 60% cacao bittersweet chocolate chips
• 6 tablespoons unsalted butter
• 3 large eggs
• 1 cup granulated white sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 2 cups ghirardelli semi-sweet chocolate chips
• 1 cup chopped walnuts

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 30 mins


• melt the bittersweet chocolate chips and butter in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until smooth.
• in a large bowl, beat the eggs and sugar with an electric mixer until thick; stir in the chocolate mixture.
• in a small bowl, stir together the flour and baking powder; stir into the chocolate mixture. gently mix in the chocolate chips and walnuts.
• using a sheet of plastic wrap, form the dough into two logs, each 2 inches in diameter and about 8 inches long. because the dough will be quite soft, use the plastic wrap to hold the dough in the log shape. wrap tightly; refrigerate for at least 1 hour or until firm.
• preheat the oven to 375 degrees f. grease a cookie sheet or line with parchment paper.
• unwrap the dough. with a sharp knife, cut the dough into 3/4-inch slices. place the slices 1 1/2 inches apart on the prepared cookie sheet.
• bake for 12 to 14 minutes, until a shiny crust forms on top of the cookies but the interior is still soft. let cool on the cookie sheet. then remove from the cookie sheet with a metal spatula.
• store in an airtight container at room temperature for up to one week.