Ghirardelli Ultimate Double Chocolate Cookies

By ntimd8n

Ingredients

• 1 bag (11.5 oz) Ghirardelli 60% Cacao Bittersweet Chocolate Chips
• 6 T unsalted butter
• 3 eggs
• 1 c sugar
• 1/3 c all purpose flour
• 1/2 t baking powder
• 1 bag (12 oz) Ghirardelli Semi-Sweet Chocolate Chips
• 1 c (4 oz) chopped walnuts

Details

Servings 24

Preparation

Step 1

In double boiler over hot water, melt the bittersweet chocolate chips and butter. In large bowl w/ electric mixer, beat eggs and sugar until thick; stir in chocolate mixture. In small bowl, stir together flour and baking powder; stir in chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts.

On a sheet of plastic wrap, form dough into two logs, each 2 in in diameter and about 8 in long. Wrap tightly; refrigerate at least 1 hr or until firm. (Dough can also be frozen; thaw in refrigerator before proceeding with recipe.)

Preheat oven 375. Unwrap dough; with sharp knife, cut into 3/4 in slices. Place slices 1 1/2 in apart on greased or parchment-lined cookie sheet. Bake 12-14 mins or until shiny crust forms on top but interior is still soft. Cool on baking sheet.