Ghirardellis Ultimate Double Chocolate Cookies Recipes

GHIRARDELLI ULTIMATE DOUBLE CHOCOLATE COOKIES

Steps:

• 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.
• 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 can also be frozen; thaw in refrigerator before proceeding with recipe.).
• Preheat oven to 375 degrees. Unwrap dough. With sharp knife, cut into 3/4 inch slices. Place slices 1 1/2 inches apart on greased or parchment-lined baking sheet. Bake 12-14 minutes or until shiny crust forms on top but interior is still soft.
• Cool on baking sheet.

GHIRARDELLI'S DOUBLE CHOCOLATE COOKIES

Steps:

• Melt the bittersweet chocolate chips and butter in a double boiler or in the microwave. Set aside to cool slightly.
• Whisk together the flour and baking powder. Set aside.
• In a large bowl, beat the eggs and sugar until thick. Stir in the chocolate mixture.
• Stir in the flour mixture followed by the semisweet chocolate chips and nuts.
• Use plastic wrap to help form the dough into two logs about 2 inches in diameter and 12 inches long. (The dough will be soft, so be sure to wrap well and tightly.)
• Refrigerate the dough until firm (at least an hour up to overnight).
• Preheat oven to 375°F. Line baking sheets with parchment paper or silicone liners.
• Unwrap the chilled dough and cut into 3/4-inch slices with a sharp knife.
• Place the cookies on the prepared pans, leaving about 2 inches between cookies.
• Bake (one pan at a time) 12 to 14 minutes, or until a shiny crust forms on top but the interior is still soft. Keep the remaining dough refrigerated between batches.
• Cool on the pans for 5-10 minutes. Then transfer the cookies to a wire rack to cool completely.

ULTIMATE DOUBLE CHOCOLATE COOKIES

Steps:

• 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 into chocolate mixture. 3. In small bowl, stir together flour and baking powder; stir into chocolate mixture. 4. Gently mix in semi-sweet chocolate chips and walnuts. 5. 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. 6. Wrap tightly; refrigerate at least 1 hour or until firm. 7. Heat oven to 375°F. Unwrap dough; with sharp knife, cut into 3/4 inch slices. 8. Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet. 9. 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 (if all of these delicious double chocolate cookies aren't eaten before then!)

GHIRARDELLI® ULTIMATE DOUBLE CHOCOLATE COOKIES

Steps:

• Melt the bittersweet chocolate chips and butter in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until smooth. In a large bowl, beat the eggs and sugar with an electric mixer until thick; stir in the chocolate mixture. In a small bowl, stir together the flour and baking powder; stir into the chocolate mixture. Gently mix in the chocolate chips and walnuts. Using a sheet of plastic wrap, form the dough into two logs, each 2 inches in diameter and about 8 inches long. Because the dough will be quite soft, use the plastic wrap to hold the dough in the log shape. Wrap tightly; refrigerate for at least 1 hour or until firm. Preheat the oven to 375°F. Grease a cookie sheet or line with parchment paper. Unwrap the dough. With a sharp knife, cut the dough into 3.4-inch slices. Place the slices 1 ½ inches apart on the prepared cookie sheet. Bake for 12 to 14 minutes, until a shiny crust forms on top of the cookies but the interior is still soft. Let cool on the cookie sheet. Then remove from the cookie sheet with a metal spatula. Store in an airtight container at room temperature for up to one week.

GHIRARDELLI® ULTIMATE DOUBLE CHOCOLATE COOKIES

Steps:

• Melt the bittersweet chocolate chips and butter in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until smooth.
• In a large bowl, beat the eggs and sugar with an electric mixer until thick; stir in the chocolate mixture.
• In a small bowl, stir together the flour and baking powder; stir into the chocolate mixture. Gently mix in the chocolate chips and walnuts.
• Using a sheet of plastic wrap, form the dough into two logs, each 2 inches in diameter and about 8 inches long. Because the dough will be quite soft, use the plastic wrap to hold the dough in the log shape. Wrap tightly; refrigerate for at least 1 hour or until firm.
• Preheat the oven to 375 degrees F. Grease a cookie sheet or line with parchment paper.
• Unwrap the dough. With a sharp knife, cut the dough into 3/4-inch slices. Place the slices 1 1/2 inches apart on the prepared cookie sheet.
• Bake for 12 to 14 minutes, until a shiny crust forms on top of the cookies but the interior is still soft. Let cool on the cookie sheet. Then remove from the cookie sheet with a metal spatula.
• Store in an airtight container at room temperature for up to one week.

GHIRARDELLI DOUBLE CHOCOLATE COOKIES

Steps:

• Preheat oven to 350°.
• Break chocolate bar into 1" pieces, Melt semi-sweet chocolate according to melting instructions, (I use a double-boiler on the stovetop).
• Stir in brown sugar, butter, eggs and vanilla.
• In separate bowl, mix flour and baking powder.
• Add flour mixture to the chocolate mixture, mixing well.
• Fold in chocolate chips and nuts.
• Drop by 1/4 cup onto ungreased cookie sheet.
• Bake 12-14 minutes.
• Cool 1 minute on baking sheet, remove to wire cooling racks.

GHIRARDELLI® ULTIMATE DOUBLE CHOCOLATE COOKIES

Steps:

• Melt the bittersweet chocolate chips and butter in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until smooth.
• In a large bowl, beat the eggs and sugar with an electric mixer until thick; stir in the chocolate mixture.
• In a small bowl, stir together the flour and baking powder; stir into the chocolate mixture. Gently mix in the chocolate chips and walnuts.
• Using a sheet of plastic wrap, form the dough into two logs, each 2 inches in diameter and about 8 inches long. Because the dough will be quite soft, use the plastic wrap to hold the dough in the log shape. Wrap tightly; refrigerate for at least 1 hour or until firm.
• Preheat the oven to 375 degrees F. Grease a cookie sheet or line with parchment paper.
• Unwrap the dough. With a sharp knife, cut the dough into 3/4-inch slices. Place the slices 1 1/2 inches apart on the prepared cookie sheet.
• Bake for 12 to 14 minutes, until a shiny crust forms on top of the cookies but the interior is still soft. Let cool on the cookie sheet. Then remove from the cookie sheet with a metal spatula.
• Store in an airtight container at room temperature for up to one week.