Since Ali asked here is the recipe for the Double Chocolate Cookies I referred to in my post a few days ago.
Double Chocolate Cookies
Recipe courtesy of the Ghirardelli Chocolate Cookbook
1 1/4 C. Butter, softenend
2 C. Sugar
1 TB pure vanilla extract
2 C. Flour
1 1/4 C. Unsweetened Cocoa
1 tsp Baking Powder
2 C. Ghirardelli Classic White Chips
Preheat oven to 300
In a large mixing bowl cream the butter and sugar until light and fluffy. Add the egs one at a time, beating well after each addition, and the vanilla extract. In a separate bowl, combine the flour, cocoa, and baking powder. Gradually fold the dry ingredients into the creamed mixture. Fold in the white chips.
Drop the mixture onto baking sheets in 1-inch balls, 3 inches apart. Bake for 16-18 minutes, let cool 10 minutes on the baking sheet, then transfer to wire racks to cool completely. Let stand 30 minutes before serving. HA!
The cooling directions above are only useful if the cookies ACTUALLY MAKE IT IN TO THE OVEN. The dough is so damn tasty that it is hard to wait for them to bake.
Now we used semi-sweet chocolate chips instead of white chocolate chips, because here at Chez Us we firmly believe there is no such thing as too much chocolate.
I recommend a big ol' glass of milk to wash those babies down.