| This recipe is liked by 1 person(s). |
|
Ultimate Double Chocolate Cookies
Nb persons: 0
Yield: 24 cookies
Preparation time:
Total time:
Source: http://www.ghirardelli.com/bake/recipe.aspx?id=1071
| 12 ounce(s) | Semi-Sweet Chocolate Chips |
| 11 1/2 ounce(s) | 60% Cacao Bittersweet Chocolate Chips |
| 6 tablespoon(s) | unsalted butter |
| 3 | eggs |
| 1 cup(s) | sugar |
| 1/3 cup(s) | all-purpose flour |
| 1/2 teaspoon(s) | baking powder |
| 1 cup(s) | chopped walnuts |
Directions
In double boiler over hot water, melt bittersweet chocolate chips and butter. In large bowl with electric mixer or whisk, beat eggs and sugar until thick; stir into 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 12 inches long. As dough will be quite soft, use plastic wrape to hold dough in log shape. Wrap tightly; refrigerate at least 1 hour or until firm. (Dough may be frozen; thaw in refrigerator before proceeding with recipe.) Heat oven to 375°F. Unwrap dough; with sharp knife, cut into 3/4-inch slices. Place slices 1 1/2 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; store in airtight tin up to 1 week.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe