CHOCOLATE GULCH COOKIE
INGREDIENTS
12 ounces Ghirardelli Semi-Sweet Chocolate Chips
10 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Chips
6 tablespoon(s) unsalted butter
3 eggs
1 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1 cup chopped walnuts
DIRECTIONS
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 chocolate mixture into sugar. 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 12-14 minutes. Top will be shiny and inside soft.
Note: The 'dough' is very soft. I blop it on the plastic wrap and roll, chill in frig for half hour, roll again, chill a half hour, roll and then leave in frig over night or for several hours.