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.
Ingredients:
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
Directions
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.
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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