A chocolate cookie with chocolate chips for an extra hit of flavor.
3 dozen 2-inch cookies
2 cups (12 ounces) GUITTARD REAL SEMISWEET CHOCOLATE CHIPS, divided
2 cups unsifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup sugar
1 large egg
2 tablespoons water
1/2 cup chopped nuts
Preheat oven to 350ºF. Lightly grease cookie sheets.
Melt one cup of chips in top of double boiler over low heat, stirring constantly until smooth. Remove from heat; set aside to cool. Combine flour, baking soda and salt in small bowl; set aside.
Cream butter and sugar in large bowl until light and fluffy. Beat in egg, then melted chocolate. Mix in half of flour mixture, water, then the rest of the flour. Stir in the remaining cup of chips and nuts.
Drop by well-rounded teaspoonfuls onto prepared cookie sheets. Bake 11-12 minutes. Centers should be soft and appear slightly underdone. Let stand 2 minutes before removing to cooling racks.
Microwave instructions: Heat one cup of chips in small microproof bowl at medium power (50% or level 5) for 2-3 minutes, stirring well after each minute initially, then at 30 second intervals until smooth. Proceed as directed above.