Chocolate Death Cookies

Alright, so these cookies are actually Ghirardelli Ultimate Double Chocolate Chip Cookies but after making and eating them I have renamed them Chocolate Death Cookies because, honestly, you will die from the level of chocolate in them. They are really really rich and sweet, so consider yourself warned.

If you do decide to embark on making these do note that they are crunchy cookies with an almost meringue like consistency. But they are delicious, in fact they are all I have been thinking about all day. Also note that the recipe is written to be used with a stand mixer, as that was my awesome Christmas present this year. But I have included regular steps for those who are without.


Ingredients

• 11 1/2 ounces 60% cacao bittersweet chocolate chips or 12 ounces 60% chocolate bar broken into pieces
• 6 tbsp unsalted butter
• 3 eggs
• 1 cup sugar
• 1/3 cup unbleached all-purpose flour
• 1/2 tsp baking powder
• 12 ounces semi-sweet chocolate chips
• 1 cup chopped walnuts

In a small pan over medium-low heat, melt butter and 60% chocolate. Make sure to stir constantly so as not to burn and remove chocolate from heat when small lumps remain. Continue to stir to melt completely.

In your standing mixer bowl with paddle attachment (or large bowl with electric mixer or whisk) beat eggs and sugar at speed 4 until thick. Once thick add chocolate/butter mixture on stir speed. Staying on stir speed, add flour and baking powder until combined. Then add chocolate chips and walnuts. (If you don't have a mixer just stir in ingredients until combined)

Using plastic wrap form dough into two logs, 2 inches in diameter and 12 inches long. Wrap tightly and place in refrigerator until solid, approximately 1 hour. ***Dough may be frozen and saved for later use, thaw in refrigerator before baking.***

Heat oven to 375F. Unwrap dough and with a sharp knife cut into 3/4 inch thick slices. Place slices on greased or parchment lined cookie sheet. Bake for 12-14 minutes or until shiny crust forms on top. Cool on baking sheet and store in airtight container up to 1 week.