Do you want a rich double-chocolate-chip-cookie-recipe?

If so, then this is the recipe for you. This double-chocolate-chip-cookie-recipe provides you with a thick crumb, that is crisp and glossy on the outside while softer on the inside. These cookies are very chocolatey and absolutely delicious. You may store these cookies in an airtight container at room temperature for up to one week. That is, if they last that long! Mine are usually eaten the same day I make them!

Double Chocolate Chip Cookie

Ingredients

• 2 cups 60% Cacao Bittersweet Chocolate Chips
  

• 3 large eggs
  

• 1 cup granulated white sugar
  

• 6 tablespoons unsalted butter
  

• 1/3 cup all-purpose flour
  

• 1/2 teaspoon baking powder
  

• 2 cups Semi-Sweet Chocolate Chips
  

• 1 cup chopped walnuts (optional)

These cookies are great with a cup of coffee or milk. I found this recipe years ago in an old cookbook and changed the ingredients a bit to give a bolder chocolate flavor.

Submitted by: Genesee

Directions

• In a double-boiler, melt the bittersweet chocolate chips and butter together. Stir this occasionally until the melted chocolate and butter stirs smooth. Let cool, to room temperature.
  

• Next, beat the eggs and sugar in a large bowl with an electric mixer. Beat until thick. Once thick, stir into your melted chocolate and butter mixture.
  

• Stir flour and baking baking powder together in a small bowl. Then stir into the chocolate mixture.
  

• Add the chocolate chips and walnuts to the chocolate mixture. Stir them gently into your cookie batter.
  

• Divide your dough into two sections.
  

• Place each section onto a large sheet of plastic wrap. Form your sections into two logs, measuring roughly 8 inches long and 2 inches in diameter.
  

• Your dough will be soft, so wrap your logs in plastic wrap tightly to hold their shape.
  

• Refrigerate for 1 hour or until firm. 
  

• Preheat oven to 375°F.
  

• You may either grease your cookie sheet or line with parchment paper.