Ghirardellidoublechocolatecookies Recipes

GHIRARDELLI ULTIMATE DOUBLE CHOCOLATE COOKIES

Steps:

• 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 chocolate 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; thaw in refrigerator before proceeding with recipe.).
• Preheat oven to 375 degrees. Unwrap dough. With sharp knife, cut into 3/4 inch slices. Place slices 1 1/2 inches apart on greased or parchment-lined baking sheet. Bake 12-14 minutes or until shiny crust forms on top but interior is still soft.
• Cool on baking sheet.

GHIRARDELLI'S DOUBLE CHOCOLATE COOKIES

Steps:

• Melt the bittersweet chocolate chips and butter in a double boiler or in the microwave. Set aside to cool slightly.
• Whisk together the flour and baking powder. Set aside.
• In a large bowl, beat the eggs and sugar until thick. Stir in the chocolate mixture.
• Stir in the flour mixture followed by the semisweet chocolate chips and nuts.
• Use plastic wrap to help form the dough into two logs about 2 inches in diameter and 12 inches long. (The dough will be soft, so be sure to wrap well and tightly.)
• Refrigerate the dough until firm (at least an hour up to overnight).
• Preheat oven to 375°F. Line baking sheets with parchment paper or silicone liners.
• Unwrap the chilled dough and cut into 3/4-inch slices with a sharp knife.
• Place the cookies on the prepared pans, leaving about 2 inches between cookies.
• Bake (one pan at a time) 12 to 14 minutes, or until a shiny crust forms on top but the interior is still soft. Keep the remaining dough refrigerated between batches.
• Cool on the pans for 5-10 minutes. Then transfer the cookies to a wire rack to cool completely.

GHIRARDELLI' S ULTIMATE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°.
• Stir flour with baking soda and salt, set aside.
• In large mixing bowl, cream butter with sugar, brown sugar, eggs and vanilla.
• Gradually blend dry mixture into creamed mixture.
• Stir in nuts and chocolate chips.
• Drop tablespoon of dough per cookie onto ungreased cookie sheets.
• Bake at 375° for 9-11 minutes or until golden brown.

GHIRARDELLI DOUBLE CHOCOLATE COOKIES

Steps:

• Preheat oven to 350°.
• Break chocolate bar into 1" pieces, Melt semi-sweet chocolate according to melting instructions, (I use a double-boiler on the stovetop).
• Stir in brown sugar, butter, eggs and vanilla.
• In separate bowl, mix flour and baking powder.
• Add flour mixture to the chocolate mixture, mixing well.
• Fold in chocolate chips and nuts.
• Drop by 1/4 cup onto ungreased cookie sheet.
• Bake 12-14 minutes.
• Cool 1 minute on baking sheet, remove to wire cooling racks.