Ultimate Double Chocolate Cookies

Servings: 40 cookies

15 minutes


  • 12 ounces Ghirardelli Semi-Sweet Chocolate Chips
  • 10 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Chips
  • 6 tablespoons Butter, unsalted
  • 3 Eggs
  • 1 cup Sugar
  • 1/3 cup All-purpose flour
  • 1/2 teaspoon Baking powder
  • 1 cup Walnuts, chopped


  • In double boiler over hot water, melt bittersweet chocolate chips and butter.
  • In large bowl with electric mixer or whisk, beat eggs and sugar until thick; stir into chocolate mixture.
  • In small bowl, stir together flour and baking powder; 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.
  • Heat oven to 375°F. Unwrap dough; with sharp knife, cut into 3/4 inch slices.
  • Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet.
  • Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet; store in airtight tin up to 1 week (if all of these delicious double chocolate cookies aren't eaten before then!)

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