Tuesday, June 29, 2010

Ultimate Double Chocolate Cookies

I came upon a cookie called "Better than Brownies Cookies" and it looked so good! Nice and chocolatey and gooey and thick. Just the way we love them!
The recipe I found here, but it first came from here..but before that it came from here!
Funny how a recipe travels around the internet. Anyway, even with all those photos to refer to and recipes to read, I still came out with a flat cookie. Not at all thick and fat like all those other cookies.
Coincidently, I found an ad in one of Martha Stewart's Magazines for Ghirardelli chocolate chips that included a recipe that was almost identical to this "Better than Brownies" Cookie. Since I actually even had Ghirardelli chocolate chips and the bittersweet chocolate in the house, I quickly made that one..well I halved the recipe. It called for chilling the dough, which made sense to me as the dough is really soft and chilling firms it up. Funny that the other never mentioned this step!
The cookie uses bittersweet chocolate melted in the dough and semisweet chocolate chips along with walnuts. If you don't like walnuts you can sub pecans or just leave out the nuts entirely. We've grown fond of walnuts around this house! But pecans would also be great. The cookie bakes up nice and thick and chocolatey and gooey! And even though it's called " Ultimate Double Chocolate Cookies" a better name would be "Better than Brownies Cookies!"

These are the only 3 cookies that came out well enough to show you from the first recipe! See how flat they are. They tasted good but I wanted them thick! I kind of also wanted more than 3!

So to make the Ultimate Cookies start by melting the bittersweet chocolate with the butter in a double boiler over low simmering water.
Beat your eggs and sugar til thick, then add the cooled melted chocolate/butter mixture.
Stir in the flour and baking powder.

Stir in the chips...

Add the nuts and chill for an hour. The recipe says to roll into a log but as I've mentioned before, I don't do log rolling!
Pretty darn easy! Kind of like making brownies, just a few bowls and a few steps.

Scoop out dough using a cookie scoop. I used a small scoop and my cookies came out about 2 1/2" across. You can make them bigger if you like.
Pop them into the oven and bake for 12 - 14 minutes.

Ultimate Double Chocolate Cookies ( adapted from a Ghirardelli cookie recipe ad)

Makes 2 dozen or more, depending on size

1 bag ( 11.5 oz.) Ghirardelli 60% Cacao Bittersweet Chocolate Chips
6 tbsp. unsalted butter
3 eggs
1 cup sugar
1/3 cup AP flour
1/2 tsp. baking powder
1 bag ( 12 oz.) Ghirardelli semisweet chocolate chips
1 cup ( 4 oz.) chopped walnuts
1. In double boiler over very low simmering water, melt the butter and the bittersweet chocolate chips, stirring often. Take off the heat and set aside to cool slightly.
2. In large bowl with an electric mixer, beat eggs and sugar til thick.
3. Stir in cooled melted chocolate mixture.
4. In a small bowl, stir together flour and baking powder and stir into the chocolate mixture.
5. Gently mix in the chips and nuts.
6. Refridgerate the dough for an hour to firm it up.
7. Preheat oven to 375,
8. Scoop balls of dough onto a parchment lined baking sheet placing about 2" apart.
9. Bake 12 to 14 minutes or til shiny crust forms on top but interior is still soft.
10. Cool on baking sheet.


  1. Thanks so much! They are wonderful!

  2. Can you refrigerate the dough overnight?

  3. I'm sure it would be fine to refridgerate the dough overnite.



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