COOKIES - Ghirardelli’s Ultimate Double Chocolate Cookies

By Aemelia

Ingredients

• 11.5 ounces bittersweet chocolate chips
• 6 tablespoons unsalted butter
• 3 large eggs
• 1 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 12 ounces semi-sweet chocolate chips
• 1 cup chopped nuts (I recommend hazelnuts or pecans)

Details

Servings 24
Adapted from bakeorbreak.com

Preparation

Step 1

Melt bittersweet chocolate chips and butter in a double boiler or microwave.

In a large bowl, beat eggs and sugar until thick. Stir in chocolate mixture.

In a separate bowl, combine flour and baking powder. Stir into chocolate mixture. Stir in semi-sweet chocolate chips and nuts.

Refrigerate dough for at least an hour, or until firm.

Preheat oven to 375°. Grease or line baking sheets and set aside.

Drop dough by tablespoonfuls onto baking sheets, leaving about 1 & 1/2 inches between cookies. Bake 12-14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheets.