The other day, I was having a hard time finding a recipe I wanted to make. I had looked through countless cookbooks, magazines, internet sites, etc. In a bit of desperation, I handed Quinn one of those holiday baking magazines I always say I’m not going to buy and told him to pick out something. A few minutes later, he handed it back to me and pointed at the recipe for these cookies.
It’s hard to argue with chocolate, much less double chocolate, so I dove in and made them. I amended the recipe a bit, choosing not to attempt rolling the very sticky dough into logs before refrigerating. I decided that I would try dropping them instead. For those of you who don’t need a perfect-looking cookie, that method worked just fine.
As you would expect, these cookies are quite rich and decadent. You certainly won’t be able to overindulge. One of these babies goes a long way. But, of course, that makes them perfect for sharing – a big plus for the holidays!
11.5 ounces (326g) bittersweet chocolate chips (about 60% cacao)*
6 tablespoons (85g) unsalted butter
3 large eggs
1 cup (200g) granulated sugar
1/3 cup (40g) all-purpose flour
1/2 teaspoon baking powder
12 ounces (240g) semi-sweet chocolate chips
1 cup chopped nuts (like pecans, walnuts, or hazelnuts)
- Melt the bittersweet chocolate chips and butter in a double boiler or in the microwave. Set aside to cool slightly.
- Whisk together the flour and baking powder. Set aside.
- In a large bowl, beat the eggs and sugar until thick. Stir in the chocolate mixture.
- Stir in the flour mixture followed by the semisweet chocolate chips and nuts.
- Use plastic wrap to help form the dough into two logs about 2 inches in diameter and 12 inches long. (The dough will be soft, so be sure to wrap well and tightly.)
- Refrigerate the dough until firm (at least an hour up to overnight).
- Preheat oven to 375°F. Line baking sheets with parchment paper or silicone liners.
- Unwrap the chilled dough and cut into 3/4-inch slices with a sharp knife.
- Place the cookies on the prepared pans, leaving about 2 inches between cookies.
- Bake (one pan at a time) 12 to 14 minutes, or until a shiny crust forms on top but the interior is still soft. Keep the remaining dough refrigerated between batches.
- Cool on the pans for 5-10 minutes. Then transfer the cookies to a wire rack to cool completely.
*At some point, Ghirardelli changed the size of their bittersweet chocolate chip packaging from 11.5 ounces to 10 ounces. Their updated recipe uses that smaller amount. I prefer them with the larger amount, but either should work. Other brands (like Guittard) still have the 11.5 ounce bags. Use another brand or roughly chop bar chocolate if you don't want to buy multiple bags.
While the slice-and-bake versions are pretty, I've also made these simply by dropping the dough with a scoop after the dough has chilled.
Recipe slightly adapted from Ghirardelli.
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31 Comments on “Ghirardelli’s Ultimate Double Chocolate Cookies”
Now you’re talking my language! Uh, wait. You always do. Those look good.
Incredible. I despise rolling cookie dough, refrigerating it, slicing it, yada yada yada. It’s nice to see that sometimes you can break the rules and drop the dough! I’ve never considered that…
YUM! That second picture has my mouth watering!
Mmmmmm! These look sort of like a brownie-cookie. Your pictures (as always) are amazing! I love that one with the chocolate oozing out, with the chocolate just tantalizingly hanging there and not reaching the plate yet. Awesome.
Oh wow–I saw a demonstration of these at The Bon Appetite Supper Club in NYC a few weeks ago and they looked amazing, but I had totally forgotten about them until now–thanks for the reminder! Your look beautiful!
I think perfect cookies are a bit overrated – they look more like the store bought kind than homemade. These look totally decadent and the perfect answer to my always nagging chocolate cravings!
I like that you dropped these rather than rolled them. Decadent, rich, crunchy edges- my kind of cookie.
The second photo almost jumps in my mouth…delicious!
Oh, I wanna lick that melted chocolate chip in the last pic.
I agree the second picture looks so amazing! You should check out http://www.arizonavanilla.com they have such good vanilla beans, extracts, pastes and ground vanilla. Have a Happy Thanksgiving
good grief do these babies look good! you say it’d be impossible to overindulge, but i’m sure i could manage to do just that 🙂
Oh my sweet heaven. How do you keep doing this? I think I want to live under your kitchen table.
Those look so yummy!
I could go for a CC cookie right now!
These look absolutely decadent! I made flourless chocolate cake with Ghirardelli yesterday and it was amazing.
Well… it IS that time of year. One can not have TOO many sweets:).
super! rally good job
these remind me of a flourless chocolate cake in a mini form
as always, stellar photos
OMG!!! we must be soul mates bc that cookie is all my dreams in cookie form LOL
Wow….those look pretty powerful, i´ll try the recipe over the weekend.
I made these cookies last year. They were great my family loved them. Only thing is that my rolled logs were not that great so after I cut and baked everyone was referring to them as turd cookies, but they still ate them…lol
No one needs perfect looking cookies! If they’re made of chocolate, they have to be good.
Yum, I think I’m going to try and make these later today, they look really good!
My sister and I made these on separate occasions and both thought something was missing from the recipe? The cookies were bland, regardless of the amount of chocolate in them. We won’t make them again, unless I can find out what was missing?? Anyone else actually make them??
These look great! FYI — the latest issue of Cook’s Illustrated has a chewy (double) chocolate cookie recipe that is unbelievable. Really easy and among the best cookies I’ve ever had.
I know this is a late comment, but…
The cookies look wonderful, probably better than if they HAD been rolled. I thought I’d share a trick with you when gloppy dough calls for rolling. I take some WAX paper, a long piece, spoon the dough all along it and then twist the ends. That pretty much does it, you can refrigerate or freeze and you haven’t done any more hard work than scooping them out individually.
Great web page, I’ll have to visit more often.
I notice here a definite love for chocolate, one of my wife’s favourite things …I think I’ll revisit often and maybe make some of these recipes to surprise her. thx for sharing …saw you on blogged
This is a luscious dessert recipe that is a combination
These are the Ghirardellie Ultimate Double Chocolate Cookies and I have made these many times. (The recipe is in the Gharardelli Chocolate Cookbook page 32. I have been told by many that they are the best chocolate chip cookie they have EVER had! I’ve also been told they should be a “controlled substance” because they are so good! I am not exagerating when I tell you this!
I first got the recipe from an advertisement page in one of my cooking magazines and I tried the recipe. The batter is almost like a brownie batter and the cookie almost has the texture of a brownie. Please don’t be afraid to form the dough into a log. This is really easy and it’s key to the perfect cookie. Just take two pieces of wax paper (for 2 logs). Pour 1/2 of the batter width wise onto the paper. Wrap the back side of the paper over the batter and start rolling inside the wax paper. It will be shaped like a rolling pin. Move your hands up and down the wax paper as you roll to form the log and twist the ends. Repeat for second log. Place them in a 13 X 9 dish and put in the refrigerator.
In about 30 minutes place the logs on the counter and roll them so they will be circular. Forget about them until you get ready to cook them. Cut them into 1 1/2 inch slices and bake. Here’s the second hint, I cook them at exaclty 13 minutes (just until they are done, and the center is set) There will be a little shine on the outside of the cookie. These are perfect.
One mistake to avoid: Believe it or not, these will not taste the same if you don’t use the Ghirardellie 60% Cacao bittersweet chocolate chips and the Ghirardellie semi-sweet chocolate chips. I made the mistake once of substiting Hershey’s semi-sweek chocoate chips for the Ghirardelli semi-sweet chocolate chips and you can really notice a difference. They are not as good. Many of my friends noticed too.
As far as I’m concerned, these are the very best chocolate chip cookie!
One amendment. When I mentioned that after 30 minutes you should place the logs onto the counter and roll them so they will be circular. I should have added that you need to place them back into the refrigerator until you are ready to cook them. The dough may be refrigerated for a few days before cooking. This makes them very handy for the holiday’s.
Can I make these into bars???