Ghiradelli Ultimate Double Chocolate Cookies

Ingredients 11 1/2 ounce 60% Cacao Bittersweet Chocolate Chips 6 tablespoon unsalted butter 3 eggs 1 cup sugar 1/3 cup all-purpose flour 1/2 teaspoon baking powder 12 ounces Ghiradelli semi-sweet chocolate chips 1 cup chopped walnuts Instructions 1. In double boiler over hot water, melt bittersweet chocolate chips and butter. 2. In large bowl with electric mixer or whisk, beat eggs and sugar until thick; stir in chocolate mixture. 3. In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts. On a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 8 inches long. Wrap tightly; refrigerate at least 1 hour or until firm. (Dough may be frozen; thaw in refrigerator before proceeding with recipe.) 4. Heat oven to 375 degrees F. 5. 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. 6. 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.

Description Deep, intense chocolate

Notes I found this recipe in an advertisement for Ghirardelli chocolates and it was just too good to pass by. I did use Nestles chocolate chips and it was fine.

Source A Ghiradelli ad.