6

o%

C

a c a o

.

i o o

%

I

m p r e s s i v e

.

B a k e w i t h o u r d e e p , i n t e n s e c h o c o l a t e f o r p u r e p l e a s u r e i n

e v e r y b i t e

.

G H IRA RD ELLI® U LTIM A TE

D O U B LE CH O CO LATE C O O KIES

Yield - 2 dozen cookies

1 bag (11.5 oz.) Ghirardelli 60% Cacao

Bittersweet Chocolate Chips

6 Tbsp. (3A stick) unsalted butter

3 eggs

1 cup sugar

V3 cup all-purpose flour

V

2

tsp. baking powder

1 bag (12 oz.) Ghirardelli Semi-Sweet

Chocolate Chips

1 cup (4 oz.) chopped walnuts

G H IR A R D E L L I

In double boiler over hot water, melt the

bittersweet chocolate chips and butter. In

large bowl with electric mixer, beat 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 %-inch slices.

Place slices

Vh

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

tim eless pleasure.

Mo m en ts O f T im eless P le a su r e®

www.ghirardelli.com