Best Ghirardelli Double Chocolate Cookies Recipes

GHIRARDELLI DOUBLE CHOCOLATE SHORTBREAD COOKIES

Steps:

• Beat butter, sugar, and vanilla in bowl of a heavy-duty stand mixer* fitted with a paddle attachment on low speed just until blended and creamy, 3 to 5 minutes. With mixer running on low speed, gradually add flour and cocoa and beat until dough comes together, about 1 minute, stopping to scrape down sides of bowl as needed. Beat in 2 cups chocolate chips on low speed until just combined.
• Divide dough in half and roll each half into a compact 2-inch-thick log (about 8 inches long). Wrap each log in parchment paper or plastic wrap, and freeze just until firm (but not frozen solid), about 25 minutes.
• Preheat oven to 350 degrees F. Line 2 large rimmed baking sheets with parchment paper.
• Remove cookie dough logs from freezer and unwrap. Using a sharp serrated knife and a sawing motion, cut cookie dough into 1/2-inch-thick rounds. If rounds crumble slightly, press dough back together. Place rounds on prepared baking sheets, spacing cookies about 2 inches apart.
• Bake, 1 sheet at a time, in preheated oven until firm, 15 to 18 minutes. Let cool completely on baking sheets, about 20 minutes.
• To decorate, place one 12-ounce package Ghirardelli semi-sweet chocolate chips in a medium microwaveable bowl. Microwave on HIGH until chocolate is melted and smooth, about 1 minute, stirring at 30-second intervals. Dip each cookie halfway into melted chocolate and place on parchment paper-lined baking sheets.
• Refrigerate until chocolate has set, about 15 minutes.

GHIRARDELLI DOUBLE CHOCOLATE COOKIES

Steps:

• Preheat oven to 350°.
• Break chocolate bar into 1" pieces, Melt semi-sweet chocolate according to melting instructions, (I use a double-boiler on the stovetop).
• Stir in brown sugar, butter, eggs and vanilla.
• In separate bowl, mix flour and baking powder.
• Add flour mixture to the chocolate mixture, mixing well.
• Fold in chocolate chips and nuts.
• Drop by 1/4 cup onto ungreased cookie sheet.
• Bake 12-14 minutes.
• Cool 1 minute on baking sheet, remove to wire cooling racks.

GHIRARDELLI ULTIMATE DOUBLE CHOCOLATE COOKIES

Steps:

• In double boiler over hot water, melt the bittersweet chocolate chips and butter. In large bowl with electric mixer, beat eggs and sugar until thick; stir in chocolate mixture. In small bowl, stir together flour and baking powder. Stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts.
• On a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 8 inches long. Wrap tightly; refrigerate at least 1 hour or until firm. (Dough can also be frozen; thaw in refrigerator before proceeding with recipe.).
• Preheat oven to 375 degrees. Unwrap dough. With sharp knife, cut into 3/4 inch slices. Place slices 1 1/2 inches apart on greased or parchment-lined baking sheet. Bake 12-14 minutes or until shiny crust forms on top but interior is still soft.
• Cool on baking sheet.

GHIRARDELLI ULTIMATE DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• In double boiler over hot water, melt the bittersweet chips with butter. In mixer, beat eggs and sugar until thick; stir in chocolate mixture. Mix in flour/powder. Gently mix in semi-sweet chips and walnuts. With plastic wrap, roll 2 logs of dough (2x8) Wrap tightly and refrigerate for at least 1 hour. Preheat oven to 375* F. Unwrap dough; cut slices with sharp knife. Place slices on greased cookie sheet 1-2" apart. Bake 12-14 minutes.

GHIRARDELLI® ULTIMATE DOUBLE CHOCOLATE COOKIES

Steps:

• Melt the bittersweet chocolate chips and butter in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until smooth. In a large bowl, beat the eggs and sugar with an electric mixer until thick; stir in the chocolate mixture. In a small bowl, stir together the flour and baking powder; stir into the chocolate mixture. Gently mix in the chocolate chips and walnuts. Using a sheet of plastic wrap, form the dough into two logs, each 2 inches in diameter and about 8 inches long. Because the dough will be quite soft, use the plastic wrap to hold the dough in the log shape. Wrap tightly; refrigerate for at least 1 hour or until firm. Preheat the oven to 375°F. Grease a cookie sheet or line with parchment paper. Unwrap the dough. With a sharp knife, cut the dough into 3.4-inch slices. Place the slices 1 ½ inches apart on the prepared cookie sheet. Bake for 12 to 14 minutes, until a shiny crust forms on top of the cookies but the interior is still soft. Let cool on the cookie sheet. Then remove from the cookie sheet with a metal spatula. Store in an airtight container at room temperature for up to one week.

GHIRARDELLI’S ULTIMATE DOUBLE CHOCOLATE COOKIES

Steps:

• Melt bittersweet chocolate chips and butter in a double boiler or microwave. In a large bowl, beat eggs and sugar until thick. Stir in chocolate mixture. In a separate bowl, combine flour and baking powder. Stir into chocolate mixture. Stir in semi-sweet chocolate chips and nuts. Refrigerate dough for at least an hour, or until firm. Preheat oven to 375°. Grease or line baking sheets and set aside. Drop dough by tablespoonfuls onto baking sheets, leaving about 1 & 1/2 inches between cookies. Bake 12-14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheets. Makes about 24 cookies.

GHIRARDELLI ULTIMATE DOUBLE CHOCOLATE COOKIES

Steps:

• In double broiler over hot water, melt the bittersweet chocolate chips and butter. In large bowl with electric mixer, beat eggs and sugar until thick; stir in 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 8 inches long. As dough will be very soft, use plastic wrap to hold dough in log shape. Wrap tightly. Refrigerate at least 1 hour or until firm. Preheat oven to 375F. 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.