Ultimate Double Chocolate Cookies

Yield: Depends on the size you make them. I divide the batter into five logs for about a dozen cookies each. You can refrigerate them and bake them all at once and freeze. Or, you can freeze the rolls and then put a roll in the refrigerator overnight to thaw enough to cut and bake them out fresh and hot at the last minute.

Preheat oven to 350 degrees.

– 1 bag (11.5 oz) Ghirardelli 60% Cacao Bittersweet Chocolate Chips
– 6 Tbsp. (3/4 stick) unsalted butter
– 3 eggs
– 1 cup sugar
– 1/3 cup all purpose flour
– ½ tsp. baking powder
– 1 bag (12 oz) Ghirardelli Semi-Sweet Chocolate Chips
– 1 cup (4 oz) chopped walnuts (or you could use pecans if you prefer)

In a double boiler over hot water, melt the bittersweet chocolate chips and butter. In a large bowl with electric mixer, beat eggs and sugar until thick; stir in chocolate mixture (I let it cool down a bit first). In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in the semi-sweet chocolate chips and walnuts.

Using waxed paper, form dough into five logs, each about an inch or a little more in diameter and about 8 inches long. As dough will be very soft, use plastic wrap to hold dough in log shape. Wrap tightly. Refrigerate at least 1 hour or until firm.
(I refrigerate for at least 1 hour and then put in the freezer if I am not going to bake them immediately.)

Unwrap dough; with sharp knife, cut into 3/8 inch slices. Place slices 1-1/2” apart on a greased or parchment lined cookie sheet. Bake 10-12 minutes or until shiny crust forms on top but interior is still soft when touched with a finger. If you overbake, they can be dry and not chewy.

To maintain their chewiness, cookies may be stacked on top of each other while still somewhat warm in a container with the top slightly ajar.