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Ghirardelli® Ultimate Double Chocolate Cookies

Ghirardelli® Ultimate Double Chocolate Cookies

  • Prep

    15 m
  • Cook

    12 m
  • Ready In

    1 h 30 m
Ghirardelli(R)

Ghirardelli®

These slice and bake cookies use two kinds of Ghirardelli chocolate chips, and are sure to satisfy any chocolate craving.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 19 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. Melt the bittersweet chocolate chips and butter in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until smooth.
  2. In a large bowl, beat the eggs and sugar with an electric mixer until thick; stir in the chocolate mixture.
  3. In a small bowl, stir together the flour and baking powder; stir into the chocolate mixture. Gently mix in the chocolate chips and walnuts.
  4. Using a sheet of plastic wrap, form the dough into two logs, each 2 inches in diameter and about 8 inches long. Because the dough will be quite soft, use the plastic wrap to hold the dough in the log shape. Wrap tightly; refrigerate for at least 1 hour or until firm.
  5. Preheat the oven to 375 degrees F. Grease a cookie sheet or line with parchment paper.
  6. Unwrap the dough. With a sharp knife, cut the dough into 3/4-inch slices. Place the slices 1 1/2 inches apart on the prepared cookie sheet.
  7. Bake for 12 to 14 minutes, until a shiny crust forms on top of the cookies but the interior is still soft. Let cool on the cookie sheet. Then remove from the cookie sheet with a metal spatula.
  8. Store in an airtight container at room temperature for up to one week.
  9. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Ward and June
15

Ward and June

12/2/2009

I made this cookie as directed and it is yummy, however I had a hard time making it into a round log. It was very runny before it went into the freezer, I think next time I will put the entire batter into the fridge for a few minutes before rolling it onto Saran Wrap. I stored them in an airtight container with a slice of bread and they were just as yummy if not better the next day.

Cheyenne Schweikert
9

Cheyenne Schweikert

12/20/2010

One word, Incredible! I love you so, Ghirardelli!

SWEET087
8

SWEET087

3/8/2010

These were pretty good- not the best I've ever had though. Dough was pretty easy to make, I melted the chips using the microwave. Hardest part was rolling it into a log. If I were to make this again I would probably just roll them into balls. I reduced the sugar to a little more than 3/4 cup and left out the walnuts.

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