Ultimate Double Chocolate Cookies

Ultimate Double Chocolate Cookies Recipe

• 2 cups Ghirardelli 60% Cacao Bittersweet Chocolate Chips
• 6 tablespoons unsalted butter
• 3 large eggs
• 1 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 2 cups Ghirardelli Semisweet Chocolate Chips
• 1 cup chopped walnuts

1. In the top of a double boiler, or using a heatproof bowl over barely simmering water, melt the bittersweet chocolate chips and butter, stirring occasionally until smooth.
2. In a large mixing bowl beat the eggs and sugar with an electric mixer until thick.
3. Stir the melted chocolate mixture into the egg mixture.
4. In a small bowl, stir together the flour and baking powder.
5. Stir the flour mixture into the chocolate mixture until combined.
6. Gently stir in the semisweet chocolate chips and chopped walnuts.
7. Divide the dough into two equal halves and roll each piece into a log about 8 inches long and 2 inches in diameter.
8. Wrap each log separately (and tightly) in plastic wrap and chill in the refrigerator for at least 1 hour or until firm
9. When you are ready to bake your cookies, position one oven rack in the middle of your oven and preheat the oven to 375F degrees. Line cookie sheets with parchment paper and set aside. Alternatively set aside lightly greased cookie sheets.
10. Unwrap the cookie dough logs and using a sharp knife, cut dough into 3/4-inch thick slices, rotating the log as you cut so it maintains it's round shape and doesn't flatten out on one side.
11. Place slices of cookie dough on prepared cookie sheets, at least 2 inches apart.
12. Bake, one cookie sheet at a time, 12 to 14 minutes, until a shiny crust forms on top of the cookies but they remain soft inside.
13. Remove from the oven and let cool on the cookie sheet for 4 to 5 minutes before transferring the cookies with a thin metal spatula to a wire rack to cool completely.
14. Store in an airtight container.

This recipe yields about 24 Ultimate Double Chocolate Cookies