Ultimate Double Chocolate Cookies

• 12 ounce(s) Semi-Sweet Chocolate Chips
• 11 1/2 ounce(s) 60% Cacao Bittersweet Chocolate Chips
• 6 tablespoon(s) unsalted butter
• 3 eggs
• 1 cup(s) sugar
• 1/3 cup(s) all-purpose flour
• 1/2 teaspoon(s) baking powder
• 1 cup(s) chopped walnuts – NOT OPTIONAL

Directions
*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.

The mixture will be fairly thick. 

In small bowl, stir together flour and baking powder.

Stir into chocolate mixture.

In a separate bowl, mix the semi-sweet chocolate chips and walnuts together. 

Then add to the chocolate/egg mixture.

****Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 12 inches long.

The 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°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.

TIPS: * If you don’t have a double boiler, use a glass bowl or a metal bowl on top of the pot.

**Mix the eggs & sugar for a couple of minutes, let sit for a few minutes & then mix again for a minute or two.  It’ll thicken much easier than just mixing alone.

*** For an easier time chopping the walnuts, you can put the shelled walnuts in a zip-lock bag and use a rolling pin  to crush them. 

**** I found that using the edge of a cookie sheet to form the log was much easier to get an even log.