Ultimate Ghirardelli Double Chocolate Cookies

Ultimate Ghirardelli
Double Chocolate Cookies

Yield: 24 cookies

11 1/2 ounces(s) Ghirardelli 60% Cacao Bittersweet
Chocolate Chips
12 ounce(s) Ghirardelli Semi-Sweet Chocolate Chips
6 tablespoon(s) unsalted butter
3 eggs
1 cup(s) sugar
1/3 cup(s) all-purpose flour
1/2 teaspoon(s) baking powder
1 cup(s) chopped walnuts


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 wrape to hold dough in log shape. Wrap tightly; refrigerate at least 1 hour or until firm. (Dough may be frozen; thaw in refrigerator before proceeding with recipe.)

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.

Susan's Note:

DH made these cookies today, and to say they were a huge hit with the family would be the biggest understatement ever!