I found this recipe that someone posted saying it was on the back of a bag of ghirardelli white chocolate chips. Maybe you can substitute the double chocolate chips for the white. "This recipe was in the cookbook which came in a Ghirardelli gift basket. I believe itÂs also on the back of their white chips. Not being a huge fan of white chips, I just used chocolate. These are really good. TheyÂre not at all chewy, but I wouldnÂt call them cakey either. TheyÂre tender, bordering on fudgy, and puffy. The dough is basically a good transport system for the chocolate chips, so use really good chocolate chips. Oh, and Ghirardelli cocoa powder is really good." Double Chocolate Cookies 1 1/4 cups (2 1/2 sticks) butter, at room temperature 2 cups granulated sugar 2 large eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 1/4 cups Ghirardelli premium unsweetened cocoa 1 teaspoon baking powder 2 cups Ghirardelli classic white chips Preheat oven to 300 degrees. In bowl of electric mixer, beat butter with sugar at medium speed until creamy. Add eggs, beating at low speed until combined. Add vanilla. Add flour, unsweetened cocoa and baking powder to creamed mixture and fold until combined. Fold in chips. Roll into 1-inch balls and place on a baking sheet. Allow 3 inches between cookies. Bake at 300 degrees for 16 to 18 minutes. Let cool 10 minutes before removing from baking sheets. Makes 3 1/2 dozen cookies.

Lucky you. Ginger! My neighbor waits for me to bake them and give her some! LOLOL These do sound wonderful. Thanks!

Looks good. I love orange and chocolate but never thought to "orange up" my chocolate chip cookies -- now I will!

This is what I used to make at the restaurant where I worked: 1 cup butter 3/4 cup sugar (1 cup if using oatmeal instead of granola) 1 cup brown sugar 2 eggs 2-1/2 cups sifted A/P flour 1/2 tsp salt 1 tsp baking soda 2 cups granola (plain or with coconut) 1 cup chocolate chips Cream butter and sugars until light and fluffy; add eggs, and beat thoroughly. Sift flour with salt and soda. Stir into butter mixture, add granola and chocolate chips. Drop from a teaspoon about 2 inches apart on a greased cookie sheet. Bake at 375°F for 10 to 12 minutes, or until completely browned. Using granola instead instead of oats makes the cookies crunchy instead of soft, and so if you like crisp cookies, this is a good substitution. You can use oatmeal instead of granola, but you will have to use 1 cup of sugar instead of 3/4 cup. I would multiply this recipe by four or six when making it for the restaurant, and I mixed the dough in a Hobart machine. I also tended to add coconut if the granola did not have any. Granola with almonds is good in this also.