Being a mom to a one year old has proved to be much more work than being a mom to a newborn. Earlier this year, I had lovely dreams of making all kind of yummy treats this past Christmas for my friends and family. It ended up that I made a batch of See's Fudge and Magic Cookie Bars on Christmas Eve to take a family gathering on Christmas day. I didn't get to use those cute little packages that would be filled with treats from the Carney home this year. If I had, this cookie would have been included. Hope you enjoy!
Ghirardelli Double Chocolate Cookies
• 1 bag (11.5 oz) Ghirardelli 60% Cacao Bittersweet Chocolate Chips (or 3 bars of 60% Cacao Bittersweet Baking Bar)
• 6 Tbsp. (3/4 stick) unsalted butter
• 3 Eggs
• 1 cup sugar
• 1/3 cup all-purpose flower
• ½ tsp. baking powder
• 1 bag (12 oz.) Ghirardelli Semi-Sweet Chocolate Chips (or 3 bars of Semi-Sweet Chocolate Baking Bar)
• 1 cup (4 oz.) chopped walnuts
In double boiler, melt bittersweet chips and butter. In large bowl, beat eggs and sugar until thick; stir in chocolate mixture. In small bowl, stir together flower and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chips and walnuts. On a sheet of plastic wrap, form dough into 2 logs, 2” in diameter and 8” long. Wrap tightly; refrigerate at least 1 hour or until firm. (Dough can also be frozen; thaw in refrigerator before proceeding with recipe.) Heat over to 375 degrees F. Unwrap dough, cut into ¾” slices. Place slices on greased or parchment-lined cookie sheet. Bake 12-14 minutes or until shiny crust forms on top but interior is still soft. Cook on baking sheet; store in airtight tin up to 1 week.
These are great!
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