Ghirardelli Semisweet Double Chocolate Chunk Cookies
- 2 bars (8 ounces) Ghirardelli Semisweet Chocolate Baking Bars
- 5 tablespoons unsalted butter
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 teaspoon vanilla extract
- 1 large egg
- 1 cup and 2 tablespoons all purpose flour
- 2/3 cup broken walnuts (optional)
Preheat the oven to 350°F with a rack in the upper and lower thirds.
Line two cookie sheets with parchment paper.
Use a large knife to cut one and a half of the bars (12 squares) into one-fourth inch chunks; set the chunks and smaller bits aside separately.
Break the remaining 1/2 bar (4 squares) of chocolate roughly and put the pieces in medium heatproof bowl (preferably stainless steel) and set it directly in a wide skillet of almost simmering water. Add the butter and bits of chocolate left from chunks.
Stir the chocolate and butter until they are melted and the mixture is smooth.
Remove the bowl from the skillet and stir in the white and brown sugars, salt, baking soda, and vanilla
Add the egg and stir briskly until well blended.
Add all of the flour and stir just until it is entirely blended (extra beating or stirring makes tough cookies!)â??the dough will be stiff.
If dough is even slightly warm, let it cool for a few minutes before stirring in the nuts and reserved chocolate chunks.
Scoop about 2 tablespoons of dough for each cookie and place them 2 inches apart on lined cookie sheets.
Bake 10 to 14 minutes, until cookies are puffed and cracked. Rotate the sheets from upper to lower and back to front half way through the baking time.
Set pans on racks to cool.