Double Chocolate Cookies

I am a chocoholic, always have been. I am a sucker for the death-by-chocolate desserts at restaurants. Most of the time, I have some sort of chocolatey sweet thing in my home and, as a youngster, I picked the chocolate-choclate chip cookie at the mall cookie shop. Of all my chocolatey recipes, I haven’t yet found the perfect chocolate-chocolate cookie recipe yet.

In one of my magazines, I found and decided to try this recipe from a Ghirardelli Chocolate ad. While mixing it up, I was concerned the ingredient amounts were wrong, namely the flour amount. I even went so far as to Google it and compare the recipes. Everything checked out. In my next life, I want to take the time and thoroughly understand the chemistry in ingredient combination.

They are deeply chocolate and chewy, even a few days after baking, which is wonderful.  While not exactly what I am looking for in a chocolate-chocolate cookie recipe, they are a treat.

Double Chocolate Cookies
recipe by Ghirardelli, called Ultimate Double Chocolate Cookies

1 bag (11.5oz) 60% Cacao Bittersweet chocolate chips
6 Tbsp unsalted butter
3 eggs
1 cup sugar
1/3 cup all-purpose flour
1/2 tsp baking powder
1 bag (12oz) semi-sweet chocolate chips
1 cup (4oz) chopped walnuts

*I actually split the dough in half and put 1/2 a cup of walnuts in one half and left the other half nut-free.

First, melt the bittersweet chocolate chips and butter in a glass bowl/double boiler over hot water.

In the bowl of an electric mixer, beat the eggs and the sugar until thick. Stir in the melted chocolate/butter.

Combine the flour and baking powder together in a small bowl, then add to the chocolate mixture.

The dough will be very soft. In order to harden it a bit, create two cookie logs, about 2 inches in diameter and 8 inches long, on two sheets of plastic wrap. Wrap tightly as the plastic wrap will act as the shape-keeper. Refrigerate the cookie logs for at least two hours.

To bake, set the oven to 375 and prepare a greased or parchment-lined cookie sheet. Remove the plastic wrap and, with a sharp knife, cut the dough into 3/4-inch slices. Place the slices 1.5 inches apart.

Bake for 12 to 14 minutes, or until a shiny crust forms on top but interior is still soft.

I like the texture and the decadence of these cookies. I hope to mess around a bit with the recipe and try a few different mixes. We’ll see what I come up with.

Take care.

-amy c