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    Decadence Cookies

      Servings:   24 cookies


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


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

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