1 bag (11.5 ounces) Ghirardelli 60% Cacao Bittersweet Chocolate Chips
6 Tbsp butter
3 eggs
1 tsp vanilla
3/4 cup brown sugar
1/3 cup unbleached flour
1/2 tsp baking powder
1 bag (12 ounces) Ghirardelli Semi-Sweet Chocolate Chips
1 cup (4 ounces) chopped nuts (optional)
Melt the butter and bittersweet chocolate together. Cool somewhat.
Beat the eggs and sugar together until they are thick and fluffy. Add the cooled chocolate mixture, and the vanilla.
Stir the flour and baking powder together. Mix them into the chocolate mixture. Gently mix in the semi-sweet chips and nuts.
Chill the dough for at least an hour, covered tightly.
Preheat the oven to 375. Place rounded teaspoons of dough on parchment lined cookie sheets. Bake about 12 minutes (?) until the exterior is shiny but the interior is still moist. Cool on the baking sheets.
Makes 2 – 4 dozen, depending on size.
Sept 2020: Made 1/3 recipe, making 9 cookies @ 34 grams each. I baked them at 350° in my convection/microwave oven for 10 minutes. Perfect!