#1936 - Super Chocolate Chip Cookies

(by Shirley McNevich)

1 - 11.5oz. bag Ghirardelli bittersweet chocolate chips
1 - 12oz. bag Ghirardelli semi-sweet chocolate chips
6 TBSP softened butter
3 eggs
1 cup white sugar
1/3 cup flour
1/2 tsp. baking powder
1 cup chopped walnuts

In a double boiler melt the butter and bittersweet chocolate chips--stir while melting. In a mixer add eggs and white sugar--beat. Add melted chocolate--beat. Add flour and baking powder--beat. Remove bowl from mixer--add semi-sweet chocolate chips and chopped walnuts--stir with a wooden spoon--dough will be soft. Put 1/2 of the batter on to a piece of Saran wrap and shape it into an 8" log. Repeat with second half of the dough. Refrigerate both dough logs overnight. The next day, remove one roll from the refrigerator, partially unwrap the dough and cut cookies 3/4" thick--rewrap remaining dough and put it back in the refrigerator. Place cookies on to greased cookie sheets. Bake at 375 degrees for 12-14 minutes. Cookies should be crusty on top but the inside should be soft. Allow them to completely cool on the cookie sheet--do not remove them from the cookie sheet until they are completely cooled. Once cookies are cooled, refrigerate them. Remove more dough from refrigerator and repeat.