Double Chocolate Walnut Cookies
I found this recipe on the Ghirardelli website and modified it to make it my own. The original recipe is more for the dark chocolate lover. I like chocolate cookies a little sweeter so I used some milk chocolate chips. They are incredibly rich, crisp on the outside and chewy on the inside.
Melt the bittersweet chips and butter and mix together. You can do this either on the stove or in the microwave.
In a large bowl with electric mixer, beat eggs and sugar until thick and then stir in the vanilla and chocolate mixture.
In small bowl, whisk together flour, baking powder and salt.
Stir the dry ingredients into the chocolate mixture.
Gently fold in milk chocolate chips and walnuts.
Drop the dough onto an ungreased cookie sheet. About 1 tablespoon is a good size. These cookies have the potential to spread so space the drops about 1 1/2 to 2 inches apart.
Bake in a preheated 375 degree F oven for 10 to 12 minutes or until shiny crust forms on top but interior is still soft.
Cool on baking sheet.
Time to prepare: 30 minutes.