Ultimate Double Chocolate Cookies

The ULTIMATE Double Chocolate Cookies – adapted from a Ghirardelli recipe, so you know they’re delicious! 
The ULTIMATE Double Chocolate Cookies

I saw these cookies in a magazine advertisement from Ghiradelli, & I just HAD to bake them.  And, am I glad that I did!  These are one of the richest & best tasting cookies I have ever made.  You just have to give them a try! 

Here is what you need:


In the double boiler set up over hot water, melt the 60% cacao chocolate & stick of butter.

In a large bowl, beat eggs & sugar together until until thick.

Stir in the chocolate mixture.

Stir in the flour & baking powder.

Mix in the chocolate chips & walnuts.

Using a sheet of plastic wrap, form dough into 2 logs – each about 2 inches in diameter & 12 inches in length.  Use the plastic wrap to roll into log shape & wrap tightly.  Refrigerate for at least 1 hour – I did it overnight.

After the chilling is done – preheat the oven to 375 degrees.  Cut the cookie dough rolls into 3/4 inch slices.  Place slices 1.5″ apart on a greased cookie sheet.

Bake for 12 to 14 minutes.

Ultimate Double Chocolate Cookies

Author Mrs Happy Homemaker


  • 12 ounce s Semi-Sweet Chocolate Chips
  • 10 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. 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. Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 12 inches long. As dough will be quite soft, use plastic wrap to hold dough in log shape. Wrap tightly; refrigerate at least 1 hour or until firm. Heat oven to 375°F. Unwrap dough; with sharp knife, cut into 3/4-inch slices. Place slices 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.