Ghirardelli Double Chocolate Cookies

By LisaMK

Thie recipe is from the newspaper and shared by Ghirardelli.

Ingredients

• 1 11.5 oz bag Ghirardelli 60% Bittersweet Cacao Chocolate chips
• 6 tbs unsalted butter
• 3 eggs
• 1 c sugar
• 1/3 c flour
• 1/2 tsp baking powder
• 1 bag 12 oz semi-sweet chocolate chips
• 1 c 4 oz chopped walnuts

Preparation

Step 1

In a double boiler over hot water, melt the bittersweet chocolate chips and butter. In large bowl with electric mixer, beat eggs and sugar until thick; stir in chocolate mixture. In small bowl, stir together flour and baking powder;stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts.
Form Dough into two logs, each 2 inches in diameter and about 8 inches long and place on sheet of plastic wrap. As dough will be very soft, use plastic wrap to hold dough in log 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. Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet. Bake 12 to 14 mins or until shiny crust forms on top but inside is still hot.
Cool on baking sheet.