(OPI nail polish, A ROLL IN THE HAGUE)
Ghirardelli Double Chocolate Cookies, adapted from Ghirardelli
Preheat oven temp to 350˚. I used a double broiler to melt the chocolate. May be melted in the microwave 50% power 1 to 1 1/2 minutes, covered; stir, return to microwave if not melted, checking it every 30 seconds.
I cut the recipe in half, but here is the “whole” recipe:
Blend well– 2 large eggs, 3/4 cups packed dark brown sugar, 1/4 cup softened butter, and 1/2 teaspoon vanilla extract.
Stir in dry ingredients, then the melted chocolate.
Fold in 1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips and 2 cups chopped walnuts. Measure 1/4 cup, each, onto a parchment paper-lined cookie sheet; it will make 14 cookies.
Allow to set on the pan several minutes before releasing to transfer on a cooling rack just so they don’t fall apart.
I can smell the coffee brewing, perfect with this cookie… omg.
— Susan Nuyt, Skirt in the Kitchen
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