I did find the time to make some of these Ghirardelli Ultimate Double Chocolate Cookies to send in with Joe for some of his coworkers, though. I stumbled across this recipe in a Gourmet magazine ad and just couldn't wait to try it. I have to admit that the Ghirardelli Chocolate Chip Cookie recipe is one of my faves, so I was really hoping that this recipe would live up to that one. And it didn't disappoint. Chocolatey, rich, with just enough crispiness on the outside and a soft middle. The perfect type of cookie.
12 ounce(s) Semi-Sweet Chocolate Chips
11 1/2 ounce(s) 60% Cacao Bittersweet Chocolate Chips
6 tablespoon(s) unsalted butter
1 cup(s) sugar
1/3 cup(s) all-purpose flour
1/2 teaspoon(s) baking powder
1 cup(s) chopped walnuts
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.