Ghiradelli'S Ultimate Double Chocolate Cookies

1. 1

   In double boiler over hot water, melt bittersweet chocolate chips and butter.

2. 2

   In large bowl with electric mixer or whisk, beat eggs and sugar until thick; stir into chocolate mixture.

3. 3

   In small bowl, stir together flour and baking powder; stir into chocolate mixture.

4. 4

   Gently mix in semi-sweet chocolate chips and walnuts (optional).

5. 5

   Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 12 inches long. As dough will be quite soft, use plastic wrap to hold dough in log shape. Wrap tightly; refrigerate at least 1 hour or until firm.

6. 6

   Heat oven to 375u00b0F. Unwrap dough; with sharp knife, cut into 3/4-inch slices.

7. 7

   Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet.

8. 8

   Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet; store in airtight tin up to 1 week.

* Per serving · 4 servings · Values may vary.