Ultimate Double Chocolate Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: • 12 ounces Ghirardelli Semi-Sweet Chocolate Chips
• 10 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Chips
• 6 tablespoon(s) unsalted butter
• 3 eggs
• 1 cup sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1 cup chopped walnuts
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Directions: |
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 the chocolate mixture add baking powder and mix. Next stir in flour to chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts.
This is where I change the recipe from Ghiradelli. They talk about putting it in logs and freezing it. Instead I use a cookie scoop to create balls. The dough will freeze until ready to use. I put the frozen dough on the cookie sheet without defrosting.
Bake at 375°F. Place dough at least 1 1/2 inches apart on 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. |
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Number Of
Servings: |
Number Of
Servings:24-48 (depends on size) |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: minutes The first time I saw this recipe I thought – it will never work! It has a lot more chocolate than flour! Not only did it work, but it was a hit! They are expensive to make, but are always a major hit.
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