1 bag (11.5 oz) Ghirardelli 60% Cacao bittersweet chocolate chips
6 Tbl (3/4 stick) unsalted butter
1 c sugar
1/3 c all-purpose flour
1/2 tsp baking powder
1 bag (12 oz) Ghirardelli semi-sweet chocolate chips
1 c (4 oz) chopped walnuts, optional
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 dough 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.
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. Cool on baking sheet.
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