Dec 03 2009
I have a subscription to the Bon Apétite magazine and almost every issue has an ad for the Ghirardelli chocolate. The November issue had an ad with these scrumptious double chocolate cookies. The cookies looked so decadent that a chocoholic like me could not resist trying them out. So I made a batch yesterday and decided to share some with a friend and her sweet daughter.
I have tried to stay as true to the recipe as I could. Just reduced the sugar by a third and added some extra flour (recipe called for 1/3 cup) to make the batter a little more thick. The cookies came out great. They require a little more effort than the regular chocolate chip cookies, but they are worth it. Nothing beats the aroma of fresh baked cookies, especially during the holiday season. Santa will be very happy to find these waiting for him when he climbs down that chimney!
Ingredients (Makes 2 dozen cookies)
1 bag Ghirardelli 60% cacao bittersweet chocolate chips (11.5 oz)
6 Tbsp unsalted butter
2/3 cups sugar
1/2 cup all purpose flour
1/2 tsp baking powder
1 bag Ghirardelli semi sweet chocolate chips (12 oz)
1 cup chopped walnuts
Melt the bittersweet chocolate and the butter in a double boiler. Combine the flour and the baking powder in a small bowl. In a large bowl beat the eggs and sugar until thick (approximately 5 mins). Stir in the melted chocolate. Slowly add the dry ingredients and stir until well combined (do not over mix). gently fold in the walnuts and the semi sweet chocolate chips.
The dough will be a little wet compared to other cookie doughs. Place the dough in the refrigerator for about 30 mins. Then divide the dough in half and roll into two logs, each 2 inches in diameter and 8 inches long using some plastic wrap. Refrigerate the logs for another hour or until firm.
When ready to bake, preheat the oven to 375 degrees F. Unwrap the dough and cut each log into 3/4 inch slices. Place the slices on parchment lined baking sheets about 1 & 1/2 inches apart. Bake for 13 – 15 minutes.
- When melting chocolate in a double boiler, make sure that the water is just simmering and not boiling. Also make sure that the water does not touch the bowl in which you are melting the chocolate.