Friday, June 19, 2009
This recipe came in a seasonal Kroger recipe booklet a few years ago. I thought it looked good, stuck it in my recipe box and forgot about it. I have a lot of recipes like that, and I'm sure I'm not the only one out there with a stash of recipes that have never gotten around to being made.
This is my goal now, to make these forgotten recipes. Of course some of them can be weeded out automatically for not meeting my recipes criteria; fresh ingredients, not a lot of ingredients, relatively quick and fairly frugal. I'm sure there will be a few that aren't quick and may have a few more ingredients than I would like, but you have to have a few of those "extra effort" recipes for rainy or cold days when you feel like puttering around in the kitchen.
If you like dark chocolate this is the recipe for you. I loved the texture of this cookie, shiny and crackly on the outside, cakey and fudgy on the inside. They were very fudgy right out of the oven and turned a little more cakey as they cooled. I'm not really a bittersweet chocolate person, they were just a tad to strong for me. I think I will try them again using semi-sweet and milk chocolate chips instead. When they say it's a soft dough they aren't kidding, I had to refrigerate it before I could form it into logs. My eggs were on the large side so that may have been a contributing factor. After a little tweeking to my tastes, I think this will be a keeper.
Ghiradelli Ultimate Double Chocolate Cookies
Yield: 24 cookies
12 ounces Semi-Sweet Chocolate Chips
11 1/2 ounce 60% Cacao Bittersweet Chocolate Chips
6 tablespoon unsalted butter
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 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. (Dough may be frozen; thaw in refrigerator before proceeding with recipe.) 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 to 14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet; store in airtight tin up to 1 week.