Saturday, August 6, 2011

Ultimate Double Chocolate Cookies ~ 8.6.11

I have a birthday party to go to this weekend and when I found out that the birthday boy loves chocolate as much as I do.... I knew just what to gift to him. A box of homemade Ultimate Double Chocolate cookies. These are extremely fudgy chocolately. So, if you're a chocolate fan, I recommend you get yourself to the store and scoop up these ingredients in a jiffy! Luckily, I had them on hand and got right to work...

Ultimate Double Chocolate Cookies
adapted from

1 bag (11.5 oz) Ghiradelli 60% Cacao Bittersweet Chocolate Chips
6 Tbsp unsalted butter
3 eggs
1 cup sugar
1/3 cup all purpose flour
1/2 tsp baking powder
1 bag semi-sweet chocolate chips (12 oz)
optional: 1 cup (4oz) chopped walnuts

In a microwave save bowl, dump your bittersweet chips and butter. Microwave in 20 sec increments, stirring after each, until smooth and completely melted. Don't rush, or you'll burn your chips! Alternately, you can do this over a double boiler set up.

In large bowl of electric mixer, cream eggs and sugar until thick; stir in the melted chocolate. In a separate bowl, combine flour and baking powder; add to chocolate/egg mixture. Gently mix in semi-sweet chocolate chips (and walnuts, if using).

Using a large sheet of plastic wrap, pour dough (yes, it's very, very soft) in a log form about 8 inches by 2 inches (eyeball it, k?). Wrap plastic around dough to form a log and place in fridge for 1 hour. I made two logs with this dough.

Preheat oven to 375 degrees.

Unwrap dough and slice into 3/4-1 inch slices- if you like BIG cookies, just place those slices on a parchment or silpat lined baking sheet. Knowing these were rather rich and wanting MORE cookies, I sliced each 3/4 inch slice in half and had 2 smaller cookies.

Bake 12-14 minutes or until shiny crust forms on top but interior is still soft. Cool slightly on baking sheet, transfer to rack or my favorite, brown paper bags.

Enjoy with a tall glass of milk.

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