The Ultimate Double Chocolate Cookies

Trust me when I tell you that this is the best cookie ever!!!!  They are addictive so be very careful.


THE ULTIMATE DOUBLE CHOCOLATE COOKIES from Ghirardelli Chocolate
Yield about 2 dozen cookies

1 bag (11.5 oz) Ghirardelli 60% Cacao Bittersweet Chocolate Chips
1 stick unsalted butter
3 large eggs
1 cup white sugar
1/3 cup all purpose flour
1/2 tsp. baking powder
1 bag (12 oz.) Ghirardelli Semi-Sweet Chocolate Chips
1 tsp. almond extract (use vanilla if adding anything other than cherries or cranberries)
1 cup chopped pecans or walnuts

Preheat the oven to 350.

Melt the Bittersweet chocolate chips and butter in a large bowl in a double boiler or in a microwave oven being careful to stir often and keep an eye on the melting chocolate.
In a large bowl, beat the sugar and eggs with an electric mixer til thick. Stir the chocolate mixture into the egg mixture. Add the almond or vanilla extract. Stir to combine.

In a small bowl stir together the flour and baking powder. Stir this into the chocolate/egg mixture.

Gently stir in the Semi-Sweet chocolate chips, cranberries or cherries or whatever you're adding into this along with the chopped nuts.

Mix dough by hand only til combined. Refrigerate for about 2 hours til easy to handle.
Roll dough into balls the size of large walnuts. Place on a greased or parchment lines cookie sheet 2 inches apart then flatten to about 1/4 inch.

Bake about 12 minutes. Remove from the oven and press a Mocha Almond, Peanut Butter chips or dried berries into the top of the cookie.

Let cool for about 3 minutes then remove to a rack.

Keep in an airtight container for about 4 days. (They'll be eaten long before that)

NOTE: IF YOU DON'T WANT TO MAKE THE COOKIES ALL AT ONCE, FORM THE DOUGH INTO BALLS, LAY THEM ON A FLAT DINNER PLATE AND PLACE IN THE FREEZER FOR ABOUT 1 HOUR UNCOVERED. REMOVE AND PLACE THE FROZEN BALLS IN A ZIP LOC BAGGIE THE PUT THEM IN THE FREEZER.