Ultimate Double Chocolate Cookies

By SD296

Ingredients

• 12 ounces Ghirardelli Semi-Sweet Chocolate Chips
• 11 1/2 ounces Ghiradelli 60% Cacao Bittersweet Chocolate Chips
• 6 tablespoons unsalted butter
• 3 eggs
• 1 cup sugar
• 1/3 cup flour
• 1/2 teaspoon baking powder
• 1 cup chopped walnuts or pecans

Details

Servings 24
Adapted from ghiradelli.com

Preparation

Step 1

Melt bittersweet chocolate chips and butter in microwave following instructions on package. In large bowl with electric mixer or whisk, beat eggs and sugar until thick; stir into chocolate mixture.

In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and nuts.

Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 12 inches long. As dough will be quite soft, use plastic wrap to hold dough in log shape. Wrap tightly; refrigerate at least 1 hour or until firm.

Heat 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; store in airtight tin up to 1 week.