Ghirardelli Semisweet Double Chocolate Chunk Cookies

Servings: 20


  • 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.

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