21 January 2010

Ultimate Double Chocolate Ghiradelli Cookies

For the past two years we have thrown a Cookie Exchange party around Christmas. Everyone seems to be in the mood for baked goods and who couldn't use a few more cookie recipes to try out. The first year I was going to make Snickerdoodles but decided at the last minute to make Oatmeal cookies that we christened 'Jake Just Got a New Haircut Cookie' from that period of time when every new baked good was given a name depending on what had happened that day. This past year I was going to make Snickerdoodles and then my husband suggested I make these cookies that I had taken for a test run the week before the Exchange. They were pretty fabulous so I was easily swayed.

These cookies are a bit more work than your average cookies, or at least my average cookies, but they are so rich and divine that it really is worth what seems like a fair bit of hassle. These particular cookies pictured are actually made from a leftover log I had in the freezer from the cookie exchange that I had never baked. They were still as awesome after sitting in the freezer for a month as they were the first day. In fact I had all but forgotten what a pain in my arse they were that they may have even been better this time around.

  • Ultimate Double Chocolate Cookies courtesy of Ghiradelli (the best chocolate on Earth?)
  • Ingredients:

  • 2 cups Ghirardelli 60% Cacao Bittersweet Chocolate Chips
  • 6 tablespoons unsalted butter
  • 3 large eggs
  • 1 cup granulated white sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 cups Ghirardelli Semi-Sweet Chocolate Chips
  • 1 cup chopped walnuts


  1. 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.
  2. In a large bowl, beat the eggs and sugar with an electric mixer until thick; stir in the chocolate mixture.
  3. In a small bowl, stir together the flour and baking powder; stir into the chocolate mixture. Gently mix in the chocolate chips and walnuts.
  4. 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.
  5. Preheat the oven to 375 degrees F. Grease a cookie sheet or line with parchment paper.
  6. Unwrap the dough. With a sharp knife, cut the dough into 3/4-inch slices. Place the slices 1 1/2 inches apart on the prepared cookie sheet.
  7. Bake for 10 to 12 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.
  8. Store in an airtight container at room temperature for up to one week.

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