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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 | + | ====== |
| - | 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 |
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| + | ===== Directions | ||
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| + | - In double boiler over hot water, melt bittersweet chocolate chips and butter. | ||
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