Ingredients for Ghirardelli Ultimate Double Chocolate Cookies
- 12 ounces Ghirardelli bittersweet chocolate chips
- Unsalted Butter
- 2 large eggs
- 1 cup granulated sugar
- All Purpose Flour
- 1 teaspoon baking powder
- Ghirardelli Semi Sweet Chocolate Chips
- 1/2 cup chopped walnuts
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How to Make Ghirardelli Ultimate Double Chocolate Cookies
- Melt 12 ounces of Ghirardelli bittersweet chocolate chips and 1/2 cup (1 stick) of unsalted butter in a double boiler over simmering water, stirring occasionally until smooth.
- In a large bowl, beat 2 large eggs and 1 cup of granulated sugar with an electric mixer until light and fluffy (about 3-5 minutes).
- Gradually stir in the melted chocolate mixture until fully combined.
- In a separate small bowl, whisk together 2 cups of all-purpose flour and 1 teaspoon of baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 1 cup of Ghirardelli semi-sweet chocolate chips and 1/2 cup of chopped walnuts.
- On a sheet of plastic wrap, shape the dough into two logs, each 2 inches in diameter and about 8 inches long.
- Wrap the logs tightly in plastic wrap.
- Refrigerate for at least 1 hour, or until firm. This chilling step is crucial for preventing the cookies from spreading too much.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Unwrap the dough logs and, using a sharp knife, slice into 3/4-inch thick cookies.
- Place the cookie slices 1 1/2 inches apart on the prepared baking sheets.
- Bake for 12-14 minutes, or until the edges are set and the tops are shiny. The centers should still be slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
143g
Fat
77g
Carbs
15g
