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Ghirardelli’s Ultimate Double Chocolate Cookies

November 24th, 2008 · No Comments

Read and see more at Bake or Break. Recipe adapted from Ghirardelli.

  • 11.5 ounces 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
  • 12 ounces semi-sweet chocolate chips
  • 1 cup chopped nuts (I recommend hazelnuts or pecans)

Melt bittersweet chocolate chips and butter in a double boiler or microwave.

In a large bowl, beat eggs and sugar until thick. Stir in chocolate mixture.

In a separate bowl, combine flour and baking powder. Stir into chocolate mixture. Stir in semi-sweet chocolate chips and nuts.

Refrigerate dough for at least an hour, or until firm.

Preheat oven to 375°. Grease or line baking sheets and set aside.

Drop dough by tablespoonfuls onto baking sheets, leaving about 1 & 1/2 inches between cookies. Bake 12-14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheets.

Makes about 24 cookies.

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