Ghirardelli Ultimate Double Chocolate Cookies
Yields: 2 dozen cookies
1 bag (11.5 oz) Ghirardelli 60% Cacao Bittersweet Chocolate Chips
6 Tbsp. (3/4 stick) unsalted butter
1 cup sugar
1/3 cup all-purpose flour
½ tsp baking powder
1 bag (12 oz) Ghirardelli Semi-Sweet Chocolate Chips
1 cup (4 oz) chopped walnuts
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. In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts.
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 dough in log shape. Wrap tightly. Refrigerate at least 1 hour or until firm.
Preheat oven to 375. Unwrap dough; with sharp knife, cut into ¾ inch slices. Place slices 1 ½ 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.
Cool on baking sheet. Enjoy the moment of timeless pleasure.