When a recipe has chocolate (Ghirardelli is one of my favorites) in the title as well as “decadence”, I. am. there. So when I saw this recipe, I knew I had to give these a shot. I liked that the recipe was a little different from traditional cookies in that it only had a little bit of butter and two eggs. The flavor, texture and decadence for these cookies is all about the chocolate. Currently my favorite chocolate chips of choice are Ghirardelli’s 60% cacao bittersweet chocolate chips. And that is the chocolate called for in these cookies. Here’s a link to the Ghirardelli Decadence Cookies found on their website.
I know, it’s a rarity around here, but get this, I actually followed a recipe just as it was written! And then I proceeded to take so not-the-greatest photos of the cookies. Sigh. The cookies have nice thin, crackly tops and a fantastic fudgy chocolate flavor. I love nuts and these are also full of nuts. Walnuts or pecans, you choose. I used walnuts this time, and they are good, but I actually like pecans better and think these would have been even better with pecans.
Ghirardelli Decadence Cookies, from Ghirardelli’s website (only the wording is adapted by Katrina, Baking and Boys!)
10 ounces 60% cacao bittersweet chocolate chips (divided use)
2 large eggs, room temperature
1/2 cup granulated sugar
2 teaspoons vanilla extract
1/4 cups all purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons unsalted butter
1 1/2 cups walnuts or pecans, chopped (I used walnuts)
Preheat oven to 350 degrees. Have baking sheets lined with parchment paper. Whisk eggs, sugar and vanilla in a small bowl. Set the bowl in a larger bowl of hot water until needed. In another bowl, whisk the flour and baking powder and salt together. Melt the butter and one cup (6 ounces) of the chocolate in a double boiler (or a glass bowl sitting on top of a saucepan) with only about 1 inch of barely simmering water. Once chocolate and butter are melted, remove bowl from heat and whisk in the egg mixture. Stir in the dry ingredients, nuts and remaining chocolate. Scoop rounded tablespoons of dough/batter onto baking sheets about two inches apart. Bake 10-12 minutes until the surface of the cookie looks dry and crackly, but the centers are still gooey. Cool on baking sheet for 2 minutes, then remove to cooling rack. Makes 2 dozen.
After I’d printed off this recipe and decided to make them yesterday, my baking friend, Anna at Cookie Madness posted another double chocolate cookies on her blog and raised the question does anyone have an absolute favorite double chocolate cookie recipe. The ones Anna posted sure look good and are a totally different recipe from this one from Ghirardelli. I’m sure I’ll be trying it soon! Do YOU have a favorite? Do share, if so.