Ghirardelli Ultimate Double Chocolate Cookies

By mirandavoegeli

Ingredients

• 12 ounces 60% Cacao Bittersweet Chocolate Chips
• 6 tablespoons unsalted butter
• 3 eggs
• 1 cup sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1 cup chopped walnuts (optional)
• 12 ounces Semi-Sweet Chocolate Chips

Details

Servings 24
Adapted from ghirardelli.com

Preparation

Step 1

In double boiler over hot water, melt bittersweet chocolate chips and butter. 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 walnuts. 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°F. 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.