sweet sundays ~ ghiradelli's ultimate double chocolate cookies

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...

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

recipe adapted from Ghiradelli

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.