Sunday, February 14, 2010

CCC Challenge: Chocolate Chocolate Chip Cookies

This here cookie is one of the seven different cookies that underwent my ultimate chocolate chip cookie challenge. And because I am an extreme chocolate addict, I have to say the double chocolate chip cookie is definitely in tie for first place. However, they might loose a few points for irritation. It took almost an hour before I could figure out their baking process and be able to actually bake more than one cookie at a time on the baking sheet. Either the temp was too hot and the bottoms would burn, or the time was not just right and the inside would be completely gooey and undone while the outside would be clearly burnt. This is why I like to refer to these little cookies as something Goldie Locks would like... justtttt right.
These bite size cookies are super rich with the Ghirardelli chocolate and chocolate chips. The nuts add a clean crunch to break your mouth away from all that gooey goodness of chocolate. I love how it is extremely crisp and a tad hard on the outer surface, but as soon as one breaks away into the center, the chocolate will melt in your hands. They are irresistibly delicious and this recipe will definitely being staying by my side for years to come. . .
2 cups ghirardelli semi-sweet chocolate chips
2 cups bittersweet ghirardelli chocolate chips
6 tablespoons unsalted butter
3 eggs
1 cup sugar
1/3 cup all purpose-flour
1/2 teaspoon baking powder
1 cup 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 semisweet chocolate chips and walnuts. Using a sheet of plastic wrap, form dough into a log. As dough will be VERY VERY soft, use plastic wrap to hold dough in log shape. Wrap tightly; refrigerate as least an hour. Heat over to 350 farenheit. With sharp knife, cut slices of cookie and roll into a ball. Press down the center a little bit and place on an ungreased cookie sheet. Bake about ten minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet, serve, and enjoy!

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