Ultimate Double Chocolate Cookies

By khojnicki

Ingredients

• 1 bag Ghirardelli 60% cacao bittersweet chocolate chips
• 6 tbsp unsalted butter
• 3 eggs
• 1 c sugar
• 1/3 c all purpose flour
• 1/2 tsp baking powder
• 1 bag Ghirardelli semi-sweet chocolate chips
• 1 c chopped walnuts

Details

Servings 2

Preparation

Step 1

In a double boiler over hot water, melt bittersweet chocolate chips and butter.

Place eggs and sugar in mixer bowl. Attach bowl and flat beater to mixer. Turn to speed 4 and beat until thick. Reduce to stir speed and add chocolate mixture. Mix until combined, then stop and scrape bowl.

Stir flour and baking powder together in small bowl.

Continuing on stir speed, add flour mixture and semi sweet chocolate chips and walnuts and mix just until a thick dough forms.

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

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