Best 2 Ghirardelli Ultimate Double Chocolate Cookies Recipes

GHIRARDELLI® ULTIMATE DOUBLE CHOCOLATE COOKIES

Steps:

• 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. In a large bowl, beat the eggs and sugar with an electric mixer until thick; stir in the chocolate mixture. 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°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 ½ inches apart on the prepared cookie sheet. 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. Store in an airtight container at room temperature for up to one week.

GHIRARDELLI’S ULTIMATE DOUBLE CHOCOLATE COOKIES

Steps:

• 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.