Ghirardelli Double Chocolate Chip Cookies
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.

Products used in this recipe:
  • Double Chocolate Bittersweet Chips
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