For the record, my cookie monsterness is in full effect. Since the beginning of the year, I’ve baked three kinds of cookies–chocolate chip oatmeal (aka Neiman Marcus), Mexican Wedding, and Chocolate Chip with Pecans, and it was high time I got around to baking chocoooolate ones. Well, Ghirardelli’s Ultimate Double Chocolate Cookies recipe is truly thee “ultimate”. It only has a 1/3 cup flour, the rest is pure cocoa bliss (2 kinds of chocolate–both Ghirardelli of course–one is melted, the other mixed in). Biting into one of these is like a candy bar in cookie form–oooh yeah. Mmmm.
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And while I’m not nutty for cookies with nuts (hahaha) and was duly tempted to leave them out, in a moment of spontaneity, I threw in a 1/3 cup of pecans before I reverted back to my dull, conservative ways.
The recipe calls for making two logs with the dough and refrigerating for at least an hour, then cutting into 3/4-inch slices. But me, ever the slacker, er, I mean efficiency-seeker, I snugly fit plastic wrap on top of dough (in the mixing bowl) and stuck bowl in the freezer for 20 minutes. While the first dozen baked, the mixing bowl (with remaining dough inside) went back in freezer. So it’s up to you–either follow the original recipe or take the easy way out like me (LOL) by making ’em drop cookies.
(or see last paragraph right before “Ingredients”)
UPDATE March 13, 2009: I made a batch the other day. Here are waaay better photos of this incredibly good chocolatey cookies:
To view photo in Flickr, go to http://www.flickr.com/photos/yummies4tummies/3351479593Tweet