Coffee and Dessert - Ghiradelli Ultimate Double Chocolate Cookies

Another great recipe for all the chocolate lovers! Any of you that follow my blog know that I am a chocoholic. I say there is no such thing as too much chocolate. This great recipe is sure to become a favorite for all your chocolate lovers. As Ghiradelli says "Moments of Timeless Pleasure" (TM).

Ghiradelli Ultimate Double Chocolate Cookies

1 bag (11.5 oz.) Ghiradelli 60% Cacao Bittersweet Chocolate chips
6 Tablespoons (3/4 stick) unsalted butter
3 eggs
1 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1 bag (12 oz.) Ghiradelli Semi-Sweet Chocolate Chips
1 cup (4 oz.) chopped walnuts

Yield - 2 dozen cookies

1. In 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.

2. In a small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts.

3. Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 8 inches long. As dough will be very soft, use plastic wrap to hold dough in log shape. Wrap tightly. Refrigerate at least one hour or until firm.

4. Preheat oven to 375 degrees F. Unwrap dough; with a 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.

5. Cool on baking sheet. Enjoy!


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