Ghirardelli Ultimate Double Chocolate Cookies REMIXED
I love Ghirardelli’s recipes. They are all home-runs in my book. But with a few tweaks they can become grand slams! (at least to my taste buds) I started with the basic recipe from Ghiradelli’s website and then modified it where I found it appropriate. FYI I like it a bit saltier and a bit sweeter!
Yield: 24 cookies
- 6 ounce(s) Ghirardelli’s Semi-Sweet Chocolate Chips
- 10 ounce(s) Reese’s Peanut Butter Chips
- 6 ounce(s) Ghirardelli’s Milk Chocolate Chips
- 11 1/2 ounce(s) Ghirardelli’s 60% Cacao Bittersweet Chocolate Chips
- 6 tablespoon(s) salted butter
- 3 eggs
- 1 cup(s) sugar
- 1/3 cup(s) all-purpose flour
- 1/2 teaspoon(s) baking powder
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, milk chocolate, and peanut butter chips. 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.
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