Here is our second recipe post for the day celebrating a Sweet Sunday. I doubled this recipe and took the unbelievable results to school last week. I caused a riot and got in trouble with the principle...
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| a stack of unbelievably rich chocolate love! |
What surprised me about these little bites were the texture. They did not break my teeth which has been known to happen when I have made double chocolate cookies in the past. They remained chewy reminding me of a brownie. Of course I used Ghiradelli chocolate that I had gotten on sale. I mean how could I not...it's their recipe after all. I toasted the walnuts as well for a little extra boost. I am telling you when you take the time to layer your flavor profile it pays of in the end. These were simply awesome!
Celebrate the Feast!
Mary
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Ultimate Double Chocolate Cookies
Ingredients:
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 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 wrap to hold dough in log shape. Wrap tightly; refrigerate at least 1 hour or until firm. 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.
Labels: In the Kitchen
