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!
Ultimate Double Chocolate Cookies
recipe adapted from Ghiradelli
12 ounce(s) Semi-Sweet Chocolate Chips
11 1/2 ounce(s) 60% Cacao Bittersweet Chocolate Chips
6 tablespoon(s) unsalted butter
1 cup(s) sugar
1/3 cup(s) all-purpose flour
1/2 teaspoon(s) baking powder
1 cup(s) chopped walnuts
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.
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