Saturday, December 11, 2010

Ghirardelli Ultimate Double Chocolate Cookie Recipe

Last weekend my husband was looking at and one of the featured recipes was Ghirardelli Ultimate Double Chocolate Cookies.  Of course he mentioned how delicious this chocolaty recipe looked.  ....So I took that as a hint (plus I never can get enough chocolate!)....and I had to make this Chocolate treasures.

Wow - these were worth the wait - and I know these will not be just a Holiday favorite - but an anytime chocolate favorite.  What a great addition to my goodie bags this year.  The bittersweet chocolate helped to off set the richness of the semi-sweet chocolate.  The walnuts added a great bitterness and crunch to the cookies.


2 cups Ghirardelli 60% Cacao Bittersweet Chocolate Chips

6 tablespoons unsalted butter

3 large eggs

1 cup granulated white sugar

1/3 cup all-purpose flour

1/2 teaspoon baking powder

2 cups Ghirardelli Semi-Sweet Chocolate Chips

1 cup chopped walnuts


Melt the bittersweet chocolate chips and butter in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until smooth.

I purchased a double boiler a few years ago and I can't image cooking with out it now.  It was definitely worth the investment!

In a large bowl, beat the eggs and sugar with an electric mixer until thick.

Stir the chocolate mixture in egg and sugar combination.

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

Using a sheet of plastic wrap, form the dough into two logs, each 2 inches in diameter and about 8 inches long. Because the dough will be quite soft, use the plastic wrap to hold the dough in the log shape.

Wrap tightly; refrigerate for at least 1 hour or until firm.

Preheat the oven to 375 degrees F. Grease a cookie sheet or line with parchment paper.

Unwrap the dough. With a sharp knife, cut the dough into 3/4-inch slices. Place the slices 1 1/2 inches apart on the prepared cookie sheet. ( I put the unused dough back into the refrigerator until I needed it for the next pans - to help keep in firm)

Bake for 12 to 14 minutes, until a shiny crust forms on top of the cookies but the interior is still soft. Let cool on the cookie sheet. Then remove from the cookie sheet with a metal spatula.

The cookies turned out perfectly - as long as you follow the recipe.  The dough was soooo soft that I was concerned it would never firm to the point of being able to cut it - but it did just fine after a little time in the refrigerator.  And make sure you let the cookies cool on the pan - as they need the extra time with the heat of the cookie sheet to finish baking - gently.


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