This is a recipe you’ll want to follow precisely, but I promise you it will be worth it. We don’t do too many sweets around here, so when we do have a treat we [I] have very high expectations. This our slightly-modified version of the Ghirardelli Ultimate Double Chocolate Cookies.

We typically double the recipe and store the wrapped logs in the freezer. Then we can just slice off a few cookies for dessert and return the log to the freezer. And, if you want an awesome yet quick dessert, like if you are bringing somebody a meal or if you invite people over for dinner at the last minute, just grab a frozen log and dessert is all ready to go!

Ingredients:

12 oz. 60% cocoa bittersweet chocolate chips (we usually chop up the solid bar from Trader Joe’s in the food processor instead of buying the chips)
6 Tbsp butter

3 pastured eggs

1 cup sucanat

1/3 cup flour (pastry flour if you have it)

1/2 tsp baking powder (Aluminum-free is best)

12 oz. semi-sweet chocolate chips (again, we usually use the bar from TJs and chop it up)

1 cup chopped walnuts

The recipe says to melt the bittersweet chocolate and butter in a double boiler, but we just use our Le Creuset saucier pan on low and watch it closely. Then, in a large bowl with electric mixer, beat eggs and sugar until thick. Stir  chocolate mixture from the stove into the butter and sugar. In a small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts.

Then form the dough into two logs, each 2 inches in diameter and about 8 inches long. The original recipe says to use a sheet of plastic wrap for this, but I don’t since it’s toxic and I don’t want it anywhere near food that I eat. We used a piece of Abeego (fabric coated with beeswax), but I’ve successfully used freezer paper or parchment paper in the past. As the dough will be very soft, use the paper or fabric to hold the dough in log shape – wrap tightly. Refrigerate at least 1 hour or until firm.

Preheat oven to 375 degrees F, 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 12-14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet. Store in airtight tin up to 1 week.