Ghirardelli Double Chocolate Cookies

I found this recipe as I was looking through a magazine and knew I had to try it. I love anything chocolate and these really satisfy a chocolate craving. They are really rich and delicious; and best fresh from the oven!

Ghirardelli Double Chocolate Cookies
(yield- 2 dozen cookies)

1 bag Ghirardelli bittersweet chocolate chips (any brand will do)
6 Tbsp. unsalted butter
3 eggs
1 cup sugar
1/3 cup all-purpose flour
1/2 tsp. baking powder
1 bag Ghirardelli semi-sweet chocolate chips
1 cup chopped walnuts (optional)

In double boiler over hot water, melt bittersweet chocolate chips and butter. In large bowl with electric mixer, beat eggs and sugar until thick; stir in chocolate mixture. In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts.

Using a sheet of plastic wrap, form dough into 2 logs, each 2 inches in diameter and about 8 inches long. As dough will be very soft, use plastic wrap to hold dough in log shape. Wrap tightly. Refrigerate at least 1 hour or until firm.

Preheat oven to 375 degrees. 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.