Okay those milk chocolate were quite awesome but not “chocolaty” enough for me. I love CHOCOLATE, the darker and the bitter, the better!!!! So this time I settled for a recipe from the great book The Ghirardelli Chocolate Cookbook. I chose the Ultimate Double Chocolate cookies.
Ingredients for 24 cookies:
4 cups of Ghirardelli Bittersweet Chocolate Chips, 6 Tb of unsalted butter, 3 large eggs, 1 cup of granulated white sugar, 1/3 cup cup all-purpose flour, 1/2 teaspoon baking powder, 1 cup of chopped walnuts.
Melt 2 cups of chocolate and the butter in the top of a double boiler stirring occasionally until smooth. In a large bowl, beat the eggs and sugar with an electric mixer until thick; stir in the chocolate mixture. In a small bowl, stir together the flour and the baking powder; stir into the chocolate mixture. Gently mix in the chocolate chips and walnuts. Mold the dough into 2 logs and place it in the fridge until the dough becomes firm. Preheat oven to 375F. Cut the dough in 3/4 inches slices. Bake for 12 to 14 minutes. Let cool on the cookie sheet. Store in an airtight container at room temperature for up to one week.
Yum….. they were so so good. Unfortunately, I am afraid those cookies will be even more short-lived with those hungry teenagers around;-),
and that is just fine!