Ghirardelli Double Chocolate Chip Cookies
Yield: 18 cookies
- 2 2/3 cup(s) Double Chocolate Bittersweet Chips
- 1/4 cup(s) butter, softened
- 3/4 cup(s) brown sugar, packed
- 2 eggs
- 1 teaspoon(s) vanilla
- 1/2 cup(s) all-purpose flour
- 1/4 teaspoon(s) baking powder
- 2 cup(s) chopped walnuts (optional)
Preheat oven to 350°F. Place 1 1/3 cups chocolate chips in a bowl and set aside.
Place another 1 1/3 cups of chocolate chips in a large bowl and microwave on HIGH power for 1 to 2 minutes. Remove and stir until chocolate is melted and smooth. If not melted, microwave for additional 30-second increments until smooth. Stir in butter with a wooden spoon until blended. Add brown sugar and stir. Add eggs and vanilla and beat until smooth. Stir flour with baking powder in a small bowl; add to chocolate mixture and mix slowly until blended. Fold in reserved chocolate chips and nuts. Place bowl in refrigerator for 5 minutes. Drop by heaping tablespoon onto an ungreased baking sheet.
Bake for 12 – 14 minutes.
Cool 5 minutes on baking sheet then transfer to wire rack.