Today’s recipe is from our friends at Ghirardelli.  they are ultimate  double chocolate cookies.  I decided to dip the bottoms in melted chocolate because… well, why not?

1 2/3 cups 60 percent cacao butters weet chocolate chips, 6 tbs butter, 3 eggs, I cup sugar, 1/3 cup flour, 1/2 tsp baking powder, 2 cups semisweet chocolate chips.

Melt bittersweet chocolate and butter in 45 second increments until you can stir it smooth.  in  a separate bowl, beat eggs and sugar until mixture is thick (a couple of minutes ).  add egg mixture to chocolate, stir in dry ingredients.  fold in chips.  Dough  will be very soft.  chill at least an hour.  roll 2 tbs of dough into balls.  cook at 375 degrees 10 to 12 minutes.  let cool.  then dip bottoms into melted Chocolate chips, peanut butter chips or white chips.  then place top of cookie face down to let dry.