These are just the perfect chocolate cookie when you are wanting to sit by the fire, curl up with your favorite book and have something chocolate to go with that latte or cup of hot tea. These are just amazing and it will satisfy even the finikiest chocoholic out there……….sorry, have to go and have another cookie!
Yield – 2 dz.
1 bag (11.5 oz) Ghirardelli 60% cacao bittersweet chocolate chips
6 tbles unsalted butter
3 eggs
1 cup sugar
1/3 cup flour
1/2 teas baking powder
1 bak (12) oz ghirardelli Semi-sweet chocolate chips
1 cup (4 oz) walnuts or pecans
In double boiler over hot water, melt the bittersweet chocolate chips and butter. In garge bowl, withelectric 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 insemi-sweet chocolate chips and nuts.
Using a sheet of plastic wrap, form dough into two logs, each 2 in indiameter and about 8 in long. As dough will be very soft, use plastic wrap tohold dough in log shape. Wrap tightly. Refrigerate at least 1 hour or until firm. Preheat oven to 375 degrees. Unwrap dough working with one log at a time (leaving the 2nd one in fridge while working with the first). With sharp knife, cut into 3/4 in slices. Place slices 1 1/2 in apart on greased or parchment lined cookie sheet. Bake 12 to 14 min or until shiny crust forms on top but interior is still soft. Cool on baking sheet.
Chocolate Castles 