Sunday, November 8, 2009

Ghirardelli Double Chocolate Cookies

I recently came across an ad for Ghirardelli chocolate chips. I think their chocolate is decent. It's one of the few brands that I'll buy. The recipe is for double chocolate cookies. And it called for bittersweet chocolate and semi-sweet chocolate. The ad looked tantalizing and I had to make it. I first took the bittersweet chocolate into a glass bowl for a double boiler. I added 3/4 stick of butter. On top of simmering water, the chocolate and butter slowly melts. Once all melted, it's delicious chocolate goodness. Let cool. In a stand up mixer, I added eggs and sugar and whipped them until thick. Then I added the chocolate mixture and mixed until incorporated. I added some flour and baking powder too. Lastly, I added the semi-sweet chocolate chips. The recipe also called for walnuts but I opted out of those. The resulting cookie batter is quite soft. Take half of the batch and pour it into a long piece of plastic wrap. Using the plastic wrap, form into a log. The whole batch forms 2 logs. Refrigerate for at least 1 hour until firm. When the dough is firm, unwrap and cut into 3/4 inch slices. Place on parchment papered cookie sheet. Make sure to leave ample room in between the slices. These cookies spread out a lot. Bake at 375 degrees for about 10-12 minutes until set. These cookies smell so good. And tasted even better. It reminded me of a cross between a cookie and a brownie. The outside was like a cookie but the inside was gooey and soft like a brownie. It was so good. The chocolate was really decadent so I needed some milk. This was a great recipe and I'll definitely be added this to my rotation of cookies. Recipe provided by Ghirardelli Ultimate Double Chocolate Cookies Yield: 24 cookies Ingredients 12 ounce(s) Semi-Sweet Chocolate Chips 11 1/2 ounce(s) 60% Cacao Bittersweet Chocolate Chips 6 tablespoon(s) unsalted butter 3 eggs 1 cup(s) sugar 1/3 cup(s) all-purpose flour 1/2 teaspoon(s) baking powder 1 cup(s) chopped walnuts Directions 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. 8. 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. 9. Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft. 10. Cool on baking sheet; store in airtight tin up to 1 week.

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