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Ghirardelli colossal chocolate chip cookie recipe

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Ghirardelli colossal chocolate chip cookie recipe
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Ingredients

  • 2 cups 60% Cacao Choc Chips
  • 6 Tablespoons of. Butter, Unsalted
  • 3 large Eggs
  • 1 cup Granulated Sugar
  • 1/3 cup Flour, All-Purpose
  • 1/2 teaspoon. Baking Powder
  • 2 cups Semi-Sweet Choc Chips 2000ct.
  • 1 cup Walnuts, Chopped

Directions

1. In double-boiler, melt the 60% Cacao Choc Chips and butter together.
2. In large bowl by having an electric mixer or whisk, beat eggs and sugar until thick. Stir into chocolate mixture.

3. In normal size bowl, stir together flour and baking powder after which stir into chocolate mixture. Lightly add Semi-Sweet Choc Chips and walnuts.
4. Utilizing a sheet of plastic wrap, form dough into two logs, each 2 " across contributing to one foot lengthy. As dough is going to be quite soft, use plastic wrap to carry dough in log shape. Wrap tightly refrigerate a minimum of one hour or until firm. (Dough might be frozen thaw in refrigerator before proceeding with recipe.)
5. Pre-heat oven to 375F. Unwrap dough with sharp knife, reduce 3/4-inch slices.
6. Place slices 1 1/2 " apart on the greased or parchment-lined cookie sheet.
7. Bake 12-14 minutes or until a shiny crust forms on the top, but interior continues to be soft.
8. Awesome around the baking sheet after which store in airtight tin as much as 7 days.

Products Used

60% Cacao Chips

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