Recipe by Ghirardelli®
"These slice and bake cookies use two kinds of Ghirardelli chocolate chips, and are sure to satisfy any chocolate craving."
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Ghirardelli® 60% Cacao Bittersweet Chocolate Chips
granulated white sugar
Ghirardelli Semi-Sweet Chocolate Chips
I made this cookie as directed and it is yummy, however I had a hard time making it into a round log. It was very runny before it went into the freezer, I think next time I will put the entire batter into the fridge for a few minutes before rolling it onto Saran Wrap. I stored them in an airtight container with a slice of bread and they were just as yummy if not better the next day.
I'm not a fan. The 'dough' was more like cake batter. The cookies themselves were like eating a great big ball of melted chocolate. Just too much.
One word, Incredible! I love you so, Ghirardelli!
These were pretty good- not the best I've ever had though. Dough was pretty easy to make, I melted the chips using the microwave. Hardest part was rolling it into a log. If I were to make this again I would probably just roll them into balls. I reduced the sugar to a little more than 3/4 cup and left out the walnuts.
These are fabulous. A bit fussier than your average chocolate chip cookie but totally worth it. When they say the dough will be quite soft, that's a bit of an understatement, but it does firm up in the fridge. I made the dough on Saturday and baked a dozen then, and kept the rest of the dough in the fridge a few days and it was just as good baked later. I ended up with about 3 dozen large cookies full of amazing chocolate goodness.
Delicious and very chocolatey. They were terrific even after freezing the log of dough for 3 weeks--just a tad bit drier than original. DO NOT overcook or they get dry and crumbly (still delicious, though!)
These are REALLY chocolatey! I left out the walnuts, but other than that I followed the recipe. When I mixed the chocolate chips into the dough, it thickened up quickly and I didn't think it was difficult at all to roll into logs. It was hard to cut into slices later because of the chocolate chips, but they didn't have to be nice-looking slices, so that wasn't much of an issue. I froze a few of my logs and made some cookies a week later, and they were just as good.
This is one of our favorites. They are a cross between, fudge, brownies, & a super chocolaty cookie. My advice is to not let the dough set up for longer than about 40 minutes. If it becomes too hard, for some reason, it makes the cookies drier & kind of crumbly. We've tried them with pecans also, but the walnuts are a must. Hope you love them as much as we do. :-)
* Percent Daily Values are based on a 2,000 calorie diet.
Ghirardelli(R) Ultimate Double Chocolate Cookies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 147
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