Recipe source unknown
8 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
3 tablespoons all purpose flour
1/4 teaspoon baking powder
2 extra large eggs at room temperature
2/3 cups sugar
1 teaspoon vanilla extract
10 ounces semisweet chocolate chips (1 2/3 cups)
8 ounces (2 cups) whole nuts (macadamia, pecans, or walnuts)
Preheat oven to 350 degrees.
Line 2 baking sheets with parchment paper.
Place the chocolate and butter in a heatproof bowl or double boiler. Set over pan of gently simmer water. Stir until smooth. Allow to cool slightly.
Stir together flour and baking powder in a small bowl. In another bowl combine the eggs, sugar, and vanilla. Using a mixer set on high, mix until fluffy, 5 to 7 minutes. Using a mixing spoon, fold in the chocolate mixture, flour mixture and chocolate chips and nuts. Do not over mix. Using a tablespoon scoop up mounds of the batter about 1 1/2 inches in diameter and place them about 1 1/2 inches apart on the prepared baking sheets.
Bake one sheet at a time for 6 minutes, then turn the baking sheet 180 degrees and continue baking just until the tops appear dry, 3 to 4 minutes; they will still be very soft. Transfer the sheets to a drying rack and let the cookies cool completely before lifting from the baking sheets.
Store in a covered container for up to 2 weeks or freeze for up to 2 months; defrost in the container until room temperature.
Makes about 3 dozen.
