Recently, Sis and I were at home, both craving for something chocolate-y.I flipped through my well-worn copy of sweet treats that I've baked throughout the years, my eyes settled on it straightaway. I remembered how chocolate-y these were. Perfect.
Ghiradelli's ultimate double chocolate cookies
These were so good that I immediately made a second batch a few days later. They taste awesome eaten plain, paired with a glass of cold milk or even used for ice cream sandwiches. Rich, chewy and fudgy in the middle and a slight crunch on the sides. This will probably be a good double chocolate cookie to keep within a recipe book.
I happened to have some Ghiradelli 60% dark chocolate chips in the house and I used them for the first batch. It tasted really really good. For my second batch, I had ran out of Ghiradelli chips, thus I used Lindt's 65% Madagascar dark chocolate for the base, and chopped up a bar of Lindt's milk chocolate as "chips". It was good, but the original batch with the Ghiradelli's was really better in my opinion, it somehow tasted richer and chocolat-ier. If you happen to have the Ghiradelli's 60% chocolate chips, I recommend using that instead of other brands of chocolate cos it really does make a difference.
Ghiradelli's ultimate double chocolate cookies (Adapted from Bake or Break)
~ makes about 32 cookies
108g Ghiradelli's 60% bittersweet chocolate chips
28g unsalted butter
1 tsp instant coffee
1/4 tsp cinnamon
1 large egg
45g brown sugar
30g granulated sugar
13g all-purpose flour
1/6 tsp baking powder
100g semi-sweet chocolate chips
1/3 cup hazelnuts (roasted, chopped)
Melt bittersweet chocolate chips and butter in a microwave.
In a large bowl, beat eggs and sugar until thick. Stir in chocolate mixture.
In a separate bowl, combine flour and baking powder. Stir into chocolate mixture. Stir in semi-sweet chocolate chips and nuts.
Refrigerate dough for at least an hour, or overnight.
Preheat oven to 180°C. Line baking sheets with baking paper and set aside.
Drop dough into equal sized portions (heaped one teaspoonfuls) onto baking sheets. Bake 10-12 minutes (11 for soft chewy cookies or 12 for slightly crunchier cookies). Remove from oven and cool on baking sheets for two minutes. Remove from baking sheets and place on cooling rack. Cool completely before storing in an airtight container.