Yield: 24 cookies
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 degrees 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.
Recipe and image used with permission and provided by Ghirardelli Chocolate Company.
Please note that some ingredients and brands may not be available in every store.
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