Double Chocolate Chip Cookies

Servings: 24 cookies


  • 2 cups 60% Cacao Chocolate Chips
  • 6 Tbsp. Butter, Unsalted
  • 3 large Eggs
  • 1 cup Granulated Sugar
  • 1/3 cup Flour, All-Purpose
  • 1/2 tsp. Baking Powder
  • 2 cups Semi-Sweet Chocolate Chips
  • 1 cup Walnuts, Chopped


  • In double-boiler, melt the 60% Cacao Chocolate Chips and butter together.
  • In large bowl with an electric mixer or whisk, beat eggs and sugar until thick. Stir into chocolate mixture.
  • In small bowl, stir together flour and baking powder and then stir into chocolate mixture. Gently mix in Semi-Sweet Chocolate Chips and walnuts.
  • Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 12 inches long. As dough will be quite soft, use plastic wrap to hold dough in log shape. Wrap tightly; refrigerate at least 1 hour or until firm. (Dough may be frozen; thaw in refrigerator before proceeding with recipe.)
  • Pre-heat oven to 375°F. Unwrap dough; with sharp knife, cut into 3/4-inch slices.
  • Place slices 1 1/2 inches apart on a greased or parchment-lined cookie sheet.
  • Bake 12-14 minutes or until a shiny crust forms on top, but interior is still soft.
  • Cool on the baking sheet and then store in airtight tin up to 1 week.

Customer Reviews

Write Your Own Review
Only registered users can write reviews. Please Sign in or create an account