Ghirardelli’s Ultimate Double Chocolate Cookies!

We all have our own food preferences, don’t we? We have our favorites, and our less-favorites. For me, I’m not crazy about nuts in baked goods. When a recipe calls for the addition of nuts, I politely leave them out. The nuts in my favorite banana bread recipe? No thanks. What about chocolate chip cookies? Nope. Certainly not. At the time, I even dropped the chopped nuts from the top of my Little Debbie brownies. They just weren’t my thing.

With that in mind, I took a deep breath and approached this weekend’s Saturday snack recipe for Ghirardelli’s Ultimate Double Chocolate Cookies. This Sunday is National Ice Cream Day (a party I wholeheartedly support), and, since Ghirardelli is an ice cream and sweet staple both at Disney Springs at Walt Disney World and at Disney California Adventure , I knew we had to cook a batch. However, the recipe for these decadent and incredibly chocolatey cookies requires the inclusion of chopped nuts. Uh. After an internal debate on whether or not to include nuts, I decided to have the best of both worlds: I would make some with nuts, and the rest without. After all, if I want to make a Saturday snack recipe, I always like to stick to the original recipe. A few with nuts and the majority without will be a win-win, right?

Since we are making a Ghirardelli recipe, I thought it would be fair to use Ghirardelli chocolate chips. I mean, if we’re going to make a recipe with the words “ultimate” and “Ghirardelli” in the name, we have to really go ahead, right?

Today’s recipe does not begin with preheating the oven, but with the establishment of a water bath. If you don’t have a double boiler, you can go the route we’ve taken on Saturdays in the past: take a pot, fill it about halfway with water, place a glass bowl over the pot and cook. heat the water in the saucepan to a gentle and continuous boil.

Drop the 6 tablespoons of butter into the glass bowl and pour these glorious sweet and sour chocolate chips into the bag. And pour a few in your mouth, of course.

It will take a bit for the chocolate and butter to melt in the double boiler, but when they do, the mixture will look smooth and shiny.

While the chocolate is melting, combine 3 eggs and a cup of sugar in a large bowl (or the bowl of a stand mixer) and mix them until they thicken and take on a lighter yellow shade.

Take a small bowl out of the cupboard and mix in 1/3 cup of flour and 1/2 teaspoon of baking powder.

At this point, I transferred the chocolate mixture to a separate large bowl. I mixed the egg mixture into the chocolate and then added the flour mixture.

You might think this recipe is already maxed out on chocolate, but let’s remember once again that “ultimate” is in the title. Take this 12-ounce bag of semi-sweet chocolate chips and add THE WHOLE BAG to the batter. This is when we come to the are you / are you not going moment with the crushed walnuts. If nuts in cookies are your thing, this is when you can add them to the dough. If you’d rather not use them, just go ahead.

I placed some of the dough in a smaller bowl and added what I felt was the appropriate amount of chopped nuts. All for the sake of Saturday snacks.

The batter is super smooth, almost like brownie batter. In order for the dough to take on a more pasty texture, the recipe invites us to be creative with plastic wrap. Instead of laying the dough on the baking sheets, we’re going to slice the dough and place the dough discs on the baking sheets.

Let’s help the dough prepare for slicing by placing the dough on a sheet of plastic wrap and rolling it to make a 2 inch log.

When your dough is wrapped, place it in the fridge for at least an hour. After an hour my dough needed a little longer to get to the point where I could slice it.

Meanwhile, prepare your baking sheets with oil spray or a sheet of baking paper.

In general, I am a fairly patient person. It goes out of the window when cookies are involved. After an hour and a half the logs of dough were not firm enough to be sliced. Maybe I made the logs too thick; anyway i was bound and determined to go ahead and make these cookies already.

I found the easiest and least messy way to slice cookies was to grab my kitchen scissors and cut through the plastic wrap.

After the dough disks were cut, I made sure to remove all of the plastic wrap (as baked plastic wrap would be tragic at this point), and gently reshaped the dough and placed each disc on a cookie sheet. I spaced the discs about an inch and a half apart as the recipe recommends.

My friends, I chuckled like an evil genius scientist when I peeked into the oven to check out the cookies. They had the shiny surface that the recipe calls for, and I was so happy to see that they looked delicious. After 14 minutes, they were taken out of the oven.

These cookies said hello to me. They couldn’t have been more perfect. And, of course, as someone who doesn’t necessarily want nuts in my cookies, I liked cookies better without them. That being said, if nuts are your thing, throw them in and you’ll love these cookies.

The cookies were ginormous. They were extremely chocolatey, and if you choose to celebrate National Ice Cream Day, they would pair perfectly with a scoop of your favorite flavor.

The thick, heavy cookies were melting and filled with melting chocolate chips because, as you might have guessed, I didn’t wait for them to cool completely. Life is short. Eat your cookies while they are hot.

The recipe mentions that you can store Ghirardelli Ultimate Double Chocolate Cookies in an airtight container for up to a week. Don’t worry if you don’t have an airtight box; you won’t need it. I have a feeling these cookies won’t be there for days and days. They are just so good.

Hope your weekend is good. If you are making these amazing cookies, let me know. Happy Saturday everyone!

Ready to whip up some serious magic? The recipe is below:

Ghirardelli Ultimate Double Chocolate Cookies

Yield: 24 cookies

  • 12 oz (s) semi-sweet chocolate chips
  • 10 oz (s) 60% cocoa sweet and sour chocolate chips
  • 6 tbsp unsalted butter
  • 3 eggs
  • 1 cup (s) of sugar
  • 1/3 cup (s) all-purpose flour
  • 1/2 teaspoon of baking powder
  • 1 cup (s) chopped walnuts

1. In a double boiler over hot water, melt the sweet and sour chocolate chips and butter.
2. In large bowl with electric mixer or whisk, beat eggs and sugar until thickened; stir into chocolate mixture.
3. In a small bowl, combine flour and baking powder; stir into chocolate mixture. Gently fold in semi-sweet chocolate chips and nuts.
4. Using a sheet of plastic wrap, shape the dough into two logs 2 inches in diameter and about 12 inches in length.
5. As the dough will be quite soft, use plastic wrap to keep the dough in a log shape. Wrap tightly; refrigerate for at least 1 hour or until firm.
6. Heat the oven to 375 ° F. Unwrap the dough; with a sharp knife, cut into 3/4-inch slices.
7. Place slices 1 1/2 inches apart on a greased or parchment-lined baking sheet.
8. Bake for 12 to 14 minutes or until a shiny crust forms on top but the inside is still soft. Cool on a baking sheet; store in an airtight container for up to 1 week.

Source: D23

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