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Ultimate Double Chocolate Cookies
Yield: 24 cookies
Ingredients
| 1 |
pkg. |
(11-1/2 oz.) 60% Cacao Bittersweet chocolate chips
|
|
|
| 6 |
Tablespoons |
unsalted butter
|
|
|
| 3 |
|
eggs
|
|
|
| 1 |
cup |
granulated sugar
|
|
|
| 1/3 |
cup |
all purpose flour
|
|
|
| 1/2 |
teaspoon |
baking powder
|
|
|
| 1 |
pkg. |
(12 oz.) semi sweet chocolate chips
|
|
|
| 1 |
cup |
chopped walnuts
|
|
|
Directions:
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. (Dough may be frozen; thaw in refrigerator before proceeding with recipe.)
Heat oven to 375 degrees 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.
Recipe and image used with permission and provided by Ghirardelli Chocolate Company.
Please note that some ingredients and brands may not be available in every store.
Fayette Shop and Save Recipes
https://2464.awgweb.com/Recipes/Detail/6219/Ultimate_Double_Chocolate_Cookies