First of all, Thank you SugarPlumFairy for following my blog!
60% Cacao. 100% Impressive.
Intense chocolate with every. Single. Bite. Wow!
From Redbook Magazine.
For a batch of Ghirardelli Ultimate Double-Chocolate cookies…..grab the following…………
1 bag (11.5 oz.) Ghirardelli 60% Cacao Bittersweet Chocolate Chips
6 TB (3/4 stick) unsalted butter
1 cup sugar
1/3 cup all-purpose flour
½ tsp. baking powder
1 bag (12 oz.) Ghirardelli Semi-sweet Chocolate Chips
1 cup (4 oz.) chopped walnuts
In double boiler over hot water, melt the bittersweet chocolate chips and butter.
In large bowl with a mixer, beat eggs and sugar until thick; stir in 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 one is meant to be 2 inches in diameter and about 8 inches long.
Ok, this isn’t a screw up but if I had it to do over, I would lay out the two sheets of plastic wrap and carefully divide the cookie dough EQUALLY between the two sheets. As it was, I dumped out way more on one piece of plastic wrap and it was a tremendously thick log. And the other one was much smaller. Live and learn, right?
Wrap tightly and refrigerate for at least 1 hour or until form.
Preheat oven to 375 F. Unwrap dough and with a sharp knife, slice off ¾ inch slices.
Place on a greased cookie sheet and bake 12 to 14 minutes. They were very thick, very chocolately.
Oops..this photo was blurry....you can see how dark chocolate they are though.
This is a better photo.......
Now, is this a magazine recipe that goes in the keeper file? It will. I thought (if this is at all possible) that they may be too chocolaty but Doug really enjoyed them.
If you make them let me know how you like them.
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