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Ghirardelli® Ultimate Double Chocolate Cookies


"These slice and bake cookies use two kinds of Ghirardelli chocolate chips, and are sure to satisfy any chocolate craving."
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1 h 30 m servings 243 cals
Original recipe yields 24 servings (24 cookies)

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  1. Melt the bittersweet chocolate chips and butter in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until smooth.
  2. In a large bowl, beat the eggs and sugar with an electric mixer until thick; stir in the chocolate mixture.
  3. In a small bowl, stir together the flour and baking powder; stir into the chocolate mixture. Gently mix in the chocolate chips and walnuts.
  4. Using a sheet of plastic wrap, form the dough into two logs, each 2 inches in diameter and about 8 inches long. Because the dough will be quite soft, use the plastic wrap to hold the dough in the log shape. Wrap tightly; refrigerate for at least 1 hour or until firm.
  5. Preheat the oven to 375 degrees F. Grease a cookie sheet or line with parchment paper.
  6. Unwrap the dough. With a sharp knife, cut the dough into 3/4-inch slices. Place the slices 1 1/2 inches apart on the prepared cookie sheet.
  7. Bake for 12 to 14 minutes, until a shiny crust forms on top of the cookies but the interior is still soft. Let cool on the cookie sheet. Then remove from the cookie sheet with a metal spatula.
  8. Store in an airtight container at room temperature for up to one week.

Nutrition Facts

Per Serving: 243 calories; 16.3 g fat; 27 g carbohydrates; 3.6 g protein; 31 mg cholesterol; 19 mg sodium. Full nutrition

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Read all reviews 19
  1. 26 Ratings

Most helpful positive review

I made this cookie as directed and it is yummy, however I had a hard time making it into a round log. It was very runny before it went into the freezer, I think next time I will put the entire ...

Most helpful critical review

I'm not a fan. The 'dough' was more like cake batter. The cookies themselves were like eating a great big ball of melted chocolate. Just too much.

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I made this cookie as directed and it is yummy, however I had a hard time making it into a round log. It was very runny before it went into the freezer, I think next time I will put the entire ...

One word, Incredible! I love you so, Ghirardelli!

These are REALLY chocolatey! I left out the walnuts, but other than that I followed the recipe. When I mixed the chocolate chips into the dough, it thickened up quickly and I didn't think it w...

These were pretty good- not the best I've ever had though. Dough was pretty easy to make, I melted the chips using the microwave. Hardest part was rolling it into a log. If I were to make this...

These are fabulous. A bit fussier than your average chocolate chip cookie but totally worth it. When they say the dough will be quite soft, that's a bit of an understatement, but it does firm ...

Delicious and very chocolatey. They were terrific even after freezing the log of dough for 3 weeks--just a tad bit drier than original. DO NOT overcook or they get dry and crumbly (still delicio...

Best cookies I have every made. Excellent. Only complaint was that they don't keep long, still tasted good after several days but I ended up with a huge bag full of cookie crumbs because they al...

This is one of our favorites. They are a cross between, fudge, brownies, & a super chocolaty cookie. My advice is to not let the dough set up for longer than about 40 minutes. If it becomes t...

If you are looking for a very chocolatety cookie this is the one for you! I didn't end up rolling it into a log but I just stuck the dough into the frig for about 35 minutes before rolling into ...