Double Chocolate Cookies

Ingredients

• 12 ounce(s) Semi-Sweet Chocolate Chips
• 11 1/2 ounce(s) 60% Cacao Bittersweet Chocolate Chips
• 1/3 cup(s) all-purpose flour
• 1/2 teaspoon(s) baking powder
• 1 cup(s) chopped walnuts
• 3 eggs
• 1 cup(s) sugar
• 6 tablespoon(s) unsalted butter

Method

1. In a double boiler over hot water, melt the bittersweet chocolate chips and butter.
2. In a large bowl, with an electric mixer or whisk, beat the eggs and sugar until thick, then stir in the chocolate mixture.
3. In a small bowl, stir together the flour and baking powder, then stir into the chocolate mixture. Gently mix in the semi-sweet chocolate chips and walnuts.
4. On a sheet of plastic wrap, form the dough into two logs, each 2 inches (5 cm) in diameter and about 8 inches (20 cm) long. Wrap tightly and refrigerate at least 1 hour, or until firm. (The dough may be frozen; thaw in the refrigerator before proceeding with the recipe.)
5. Heat the oven to 375°F (190°C). Unwrap the dough and, with a sharp knife, cut into 3/4-inch (2 cm) slices. Place the slices 1 1/2 inches (4 cm) apart on a greased or parchment-lined cookie sheet.
6. Bake 12 to 14 minutes, or until a shiny crust forms on top but the interior is still soft. Cool on the baking sheet, then store in an airtight tin up to 1 week.