• 10 oz Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
  • 2 large eggs at room temperature
  • 1/2 cup sugar
  • 2 tsp vanilla
  • 1/4 cup all purpose flour
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 2 Tbsp unsalted butter
  • 1 1/2 cups walnut or pecan pieces


  • Preheat the oven to 350°F with a rack in the center.
  • Line a cookie sheet with parchment.
  • Whisk eggs, sugar and vanilla in a small bowl. Set the bowl in a larger bowl of hot tap water until needed.
  • In another bowl, whisk the flour and baking powder together.
  • Stirring frequently, melt butter with 1 cup of the chocolate in the top of a double boiler over barely simmering water.
  • Off heat, whisk in the egg mixture. Stir in the flour, nuts and remaining chocolate.
  • Scoop slightly rounded tablespoons of batter 1 1/2 inches apart on baking sheet.
  • Bake until the surface of the cookie looks dry and faintly cracked, and the centers are still gooey, 10-12 minutes.
  • Set the pan on a rack to cool. Store cookies in a tightly sealed container.

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