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chocolate_chocolate_chip_cookies [2024/06/01 02:03]
jforbes created
chocolate_chocolate_chip_cookies [2024/06/01 02:04] (current)
jforbes
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-Ultimate Double Chocolate Cookies+====== Ultimate Double Chocolate Cookies ======
  
-Ingredients 
-12 ounces Ghirardelli Semi-Sweet Chocolate Chips 
-10 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Chips 
-6 tablespoons Butter, unsalted 
-3 Eggs 
-1 cup Sugar 
-1/3 cup All-purpose flour 
-1/2 teaspoon Baking powder 
-1 cup Walnuts, chopped 
  
-Directions +===== Ingredients ===== 
-In double boiler over hot water, melt bittersweet chocolate chips and butter. + 
-In large bowl with electric mixer or whisk, beat eggs and sugar until thick; stir into chocolate mixture. +  * 12 ounces Ghirardelli Semi-Sweet Chocolate Chips 
-In small bowl, stir together flour and baking powder; stir into chocolate mixture. +  * 10 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Chips 
-Gently mix in semi-sweet chocolate chips and walnuts. +  * 6 tablespoons Butter, unsalted 
-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. +  * 3 Eggs 
-Wrap tightly; refrigerate at least 1 hour or until firm. +  * 1 cup Sugar 
-Heat oven to 375°F. Unwrap dough; with sharp knife, cut into 3/4 inch slices. +  * 1/3 cup All-purpose flour 
-Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet. +  * 1/2 teaspoon Baking powder 
-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 (if all of these delicious double chocolate cookies aren't eaten before then!)+  * 1 cup Walnuts, chopped 
 + 
 +===== Directions ===== 
 + 
 +  - In double boiler over hot water, melt bittersweet chocolate chips and butter. 
 +  In large bowl with electric mixer or whisk, beat eggs and sugar until thick; stir into chocolate mixture. 
 +  In small bowl, stir together flour and baking powder; stir into chocolate mixture. 
 +  Gently mix in semi-sweet chocolate chips and walnuts. 
 +  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. 
 +  Heat oven to 375°F. Unwrap dough; with sharp knife, cut into 3/4 inch slices. 
 +  Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet. 
 +  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 (if all of these delicious double chocolate cookies aren't eaten before then!)
chocolate_chocolate_chip_cookies.1717221785.txt.gz · Last modified: 2024/06/01 02:03 by jforbes