Double-Chocolate Cookies

Jack has developed a taste for Ghirardelli dark chocolate as of late, especially the dark chocolate and caramel squares with sea salt.

He clearly has excellent taste for a 2-year-old. Don't even get me started on how he ate all my $18-per-pound Widman's Chippers over the holidays.

So we decided to make some dark chocolate cookies. With extra chocolate, naturally. They were delicious. And so rich that even I could eat only one at a time.

Double-Chocolate Cookies
Makes about 3 dozen

1 11.5-ounce bag bittersweet chocolate chips
6 tablespoons (3/4 stick) butter
1 cup sugar
3 eggs
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup flour
1 12-ounce bag semisweet chocolate chips

1. Preheat oven to 350 degrees F.

2. In a small saucepan, melt together bittersweet chips and butter until smooth. Let cool slightly.

3. In a mixing bowl, combine sugar and eggs. Stir in chocolate mixture. Add baking powder, salt, and flour, and mix until well combined. Stir in semisweet chips.

4. Drop cookies into balls on baking sheets and flatten slightly.

5. Bake about 12-14 minutes, until cookies are shiny on the outside, but still soft on the inside.

6. Let sit on baking sheets 2-3 minutes before moving to cooling racks.