Ghirardelli Double Chocolate Cookies

Lets chat about chocolate, yes?

It needs no introduction.  Chocolate is good and chocolate is great.  Blah blah blah.  Nothing we don’t already know.  So when you find a Ghirardelli recipe in a magazine for a double chocolate cookie, you take note and trust them.  Who better to for me to listen to about chocolate cookies than chocolate experts?  And we all know that Ghirardelli is the real deal.  Also, I got this before Pinterest existed when people still read magazines for the recipes.  Which, amazingly enough, wasn’t all that long ago…

I have been making this recipe for years, exactly as it stands, with no changes.  When you want a fudge-y, brownie-like, chewy cookie, this is the ticket.  I keep looking for other versions, trying out other kinds of cookies.  I have posted a few of them; midnight chocolate, peppermint chocolate, triple chocolate.  But these are the only cookies that are basically solid chocolate barely held together by a few other ingredients.  As in, the high ratio of chocolate in these is pretty much just one step up from gnawing on a block of semisweet.  Ul-ti-mate, baby.  It is the texture of these that really gets me though.  The crispy edges give way to a chewy center that is all crackly with choclate-y goodness.  Not cakey.  Not too crispy.  Perfect.  Basically the perfect chocolate cookie.

Clearly we need to chat about chocolate more often, yes?  I also may have just set a record for number of times the word ‘chocolate’ appeared in a blog post.

Ghirardelli Double Chocolate Cookies
The only thing I have changed about this recipe is the method.  Feel free to add a teaspoon of peppermint extract to the batter for, well, obvious reasons.  And it may be hard to believe, but this is not a sponsored post.  Ghirardelli knows nothing about it.  I just love their cookies.

1 (10 oz) bag of good quality, bittersweet chocolate chips
6 T soft butter
3 eggs
1 c sugar
1/3 c flour
1/2 tsp baking powder
1 (12 oz) bag semi-sweet chocolate chips
1 c chopped walnuts (optional)

In a small microwaveable bowl, heat the bittersweet chocolate and the butter together in 20 second intervals, whisking after each one until the chocolate is smooth.  In a separate bowl, whisk together the eggs and sugar until well combined.  Pour the chocolate into the egg mixture and whisk together.  Whisk in the flour and baking powder.  Fold in the chocolate chips and walnuts.  Drop by large tablespoonfuls onto a parchment lined sheet pan and bake at 375 for 11-12 minutes, or until cracked and shiny.  The insides should be soft and chewy so DON’T OVER BAKE!  If you use a teaspoon scoop to make smaller cookies, they will only take about 9 minutes.  Let cool on the pan for a full 5 minutes or so before removing to a cooling rack.  Keep in an airtight container for up to 4 days.  Enjoy!