Ghirardelli Ultimate Double Chocolate Cookies...My Final Sunday Post!

I've been a baking fool lately...mostly sweet stuff. You know, gotta keep the sweet teeth happy--not to mention I have tons of lady friends who share the same passion for all things CHOCOLATE! It's no wonder we all complain about the weight we can't seem to lose! Whatever, gotta live life to the fullest right? The recipe came from a Ghirardelli ad in this month's Better Homes and Gardens issue and in all honesty, comes real close to Dorie's Chocolate Chunkers recipe. It was perfect because for the past week or so, all Ghiradelli baking chocolates have been on sale at Wal-Mart for $2.00 a bag. I stocked up--I mean STOCKED UP--on bags and bags of these, from bittersweet, to white, to milk and semi-sweet chocolate chips. You name it, I got it! Maybe you can rush on over to your local Wal-Mart to see if you can snag some.

Anyway, the recipe yielded about two dozen moist, chocolately, nutty cookies. I'll be using this recipe to send a couple dozen to my soldier for this month's round of Operation Baking Gals! And get your tall glass of milk ready...they're pretty darn rich!

Ghirardelli Ultimate Double Chocolate Cookies

(from November 2008 issue of Better Homes and Gardens)

1 bag (11.5 oz) Ghirardelli 60% Cacao Bittersweet Chocolate Chips

6 Tbsp. (3/4 stick) unsalted butter

3 eggs

1 cup sugar

1/3 cup all-purpose flour

1/2 tsp. baking powder

1 bag (12 oz) Ghirardelli Semi-Sweet Chocolate Chips

1 cup (4 oz) chopped walnuts

1. In double boiler over hot water, melt the bittersweet chocolate chips and butter. In large bowl with electric 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.
2. Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 8 inches long. As dough will be very soft, use plastic wrap to hold dough in log shape. Wrap tightly. Refrigerate at least 1 hour or until firm.
3. Preheat oven to 375 degreees. Unwrap dough; with sharp knife, cut into 3/4-inch slices. Place slices 1 1/2 inces 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.
4. Cool on baking sheet.

Yields 2 dozen cookies.

P.S. I found that 375 was too hot. I ended up with some slightly burnt cookies on the bottoms. The next batch, I lowered the temperature to 350 and they came out much better.