Ghirardelli® Ultimate Double Chocolate Cookies Recipe - Allrecipes.com
Ghirardelli(R) Ultimate Double Chocolate Cookies Recipe
  • READY IN 1½ hrs

Ghirardelli® Ultimate Double Chocolate Cookies

Read Reviews (16)

"These slice and bake cookies use two kinds of Ghirardelli chocolate chips, and are sure to satisfy any chocolate craving." —  

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Original recipe makes 24 cookies Change Servings
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Directions

  1. 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.
  2. In a large bowl, beat the eggs and sugar with an electric mixer until thick; stir in the chocolate mixture.
  3. In a small bowl, stir together the flour and baking powder; stir into the chocolate mixture. Gently mix in the chocolate chips and walnuts.
  4. 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.
  5. Preheat the oven to 375 degrees F. Grease a cookie sheet or line with parchment paper.
  6. Unwrap the dough. With a sharp knife, cut the dough into 3/4-inch slices. Place the slices 1 1/2 inches apart on the prepared cookie sheet.
  7. 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.
  8. Store in an airtight container at room temperature for up to one week.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 12 mins
  • READY IN 1 hr 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 02, 2009

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.

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Most Helpful Critical Review
Jun 07, 2013

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.

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22 Ratings

Dec 20, 2010

One word, Incredible! I love you so, Ghirardelli!

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Mar 08, 2010

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.

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Jan 05, 2010

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.

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Jan 04, 2010

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!)

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Jan 03, 2011

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.

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Dec 14, 2009

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. :-)

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Nutrition

  • Calories
  • 243 kcal
  • 12%
  • Carbohydrates
  • 27 g
  • 9%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 16.3 g
  • 25%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 19 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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