Saturday, January 3, 2009

The Cookie of All Cookies

I have indeed found the cookie of all cookies, you heard right!

A shout out to my fellow chocoholics out there, you know who you are... we are those individuals who lack complete self control in the name of chocolate. We stand for chips, baking bars and cocoa and all the wonderful forms our sweet compadre comes in. Becuase in fact chocolate is our true BFF and we are never disappointed in it. In return it lifts our spirits, makes our eyes sparkle and gives us those wonderful coveted curves...well OK maybe not SO wonderful...but that's the kind of sacrafice we are willing to make.

After all thats what friends are for!

Ghirardelli Ultimate Double Chocolate Cookies

12 ounce(s) Semi-Sweet Chocolate Chips
11 1/2 ounce(s) 60% Cacao Bittersweet Chocolate Chips
6 tablespoon(s) unsalted butter
3 eggs
1 cup(s) sugar
1/3 cup(s) all-purpose flour
1/2 teaspoon(s) baking powder
1 cup(s) chopped walnuts

In double boiler over hot water, melt bittersweet chocolate chips and butter.
(microwave works just as well - nuke for 1 minute and check every 30 seconds so you don't make the mistake of burning pefectly good dark chocolate...people should serve time for that sort of nonsense)
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 and walnuts. Heat oven to 375°F. Drop dough 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.

* cookie batter will be the consistency of brownie batter*

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