These melt in your mouth, rich chocolate cookies are always a favorite. They are very easy to make. The important part is to refrigerate the dough before placing on baking sheets.
Ghirardelli Double Chocolate Chip Cookies:
1 Bag Ghirardelli 60% Cacao Bittersweet Chocolate Chips
1 Bag Ghirardelli Semi-Sweet Chocolate Chips
6 tbsp (3/4) Stick of butter
1 Cup Sugar
1/3 Cup Flour
1/2 tsp Baking Powder
In double boiler over hot water, melt the bittersweet chocolate chips and butter. In large bowl with electric mixer, beat the eggs and sugar until thick; stir in chocolate mixture. In a small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips.
Refrigerate at least 1 hr or until firm.
Preheat oven to 375*f. Scoop dough into equal size balls. Place dough 1 1/2 inches apart on greased or parchment-lined cookie sheet. Bake 12-14 minutes or until shiny crust forms on top but interior is still soft.
Cool on baking sheet.
Add nuts or dried fruit.
Use White Chocolate Chips or a mix of white and semi-sweet chocolate chips.
Roll dough in powdered/confectioners sugar before baking.
Double the recipe and freeze 1/2 of the dough in freezer safe bags.