Ghirardelli Ultimate Double Chocolate Cookies

[kaci]

Ghirardelli Ultimate Double Chocolate Cookies


1 bag (11.5 ounce) Ghirardelli 60 percent Cacao Bittersweet Chocolate Chips
6 Tbsp (3/4 stick) unsalted butter
3 eggs
1 cup sugar
1/3 cup all pourpose flour
1/2 tsp baking powder
1 bag (12 oz) Ghirardelli Semi Sweet Chocolate Chips
1 cup (4 oz) chopped walnuts
.
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 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 but thaw in refrigerator before
proceeding with recipe.

Preheat oven to 375. Unwrap dough with sharp knife, cut into 1/4 inch
slices. Place slices 1 1/2 inches apart on greased or parchment lined cookie
shet.

Bake 12 to 14 minutes or until shiny crust forms on top but interior is
still soft.Cool on baking sheet.