6
0
%
C
a c a o
.
i o o
%
I
m p r e s s iv e
.
GHIRARDELLI® ULTIMATE
DOUBLE CHOCOLATE COOKIES
Yield -
2
dozen cookies
1
bag (
11.5
oz.) Ghirardelli
6 0
% Cacao
Bittersweet Chocolate Chips
6 Tbsp. (3/4 stick) unsalted butter
3
eggs
1
cup sugar
!/3
cup all-purpose flour
!/2 tsp. baking powder
1
bag
(12
oz.) Ghirardelli Semi-Sweet
Chocolate Chips
1
cup
(4
oz.) chopped walnuts
In double boiler over hot water, melt the
bittersweet chocolate chips and butter. In
large bowl with electric mixer, heat eggs and
sugar until thick; stir in 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
8
inches long. As dough will be very
soft, use plastic wrap to hold dough in log
shape. Wrap tightly. Refrigerate at least
1
hour
or until firm.
Preheat oven to
375
°F.
Unwrap dough;
with sharp knife, cut into 3/
4
-inch slices.
Place slices
1
]h
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. Enjoy the moment of
timeless pleasure.
M o m e n t s O f T i m e l e s s P l e a s u r e .
www.ghirardelli.com
