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Ingredients
- 1 bag 11.5 oz. Ghiradelli 60% cacao bittersweet chocolate chips
- 6 tablespoons (3/4 stick unsalted butter)
- 3 eggs
- 1 cup sugar
- 1/3 cup all purpose flour
- 1/2 teaspoon baking powder
- 1 bag 12 oz. Ghiradelli semi-sweet chocolate chips
- 1 cup 4 oz. chopped walnuts
Preparation
Step 1
In a double boiler over hot water melt the bittersweet chocolate chips and the butter. In a large bowl with electric mixer beat eggs and sugar until thick; stir in chocolate mixture. In a 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 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 and place slices 1 1/2 inches apart on greased or parchment lined cookie sheets.
Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft.