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1
Heat oven to 350F.
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2
Coarsely chop 8 squares (1 pkg.)
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3
of the chocolate; set aside.
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4
Microwave remaining 8 squares chocolate in large microwavable bowl on HIGH 2 minutes.
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5
Stir until chocolate is melted and smooth.
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6
Stir in sugar, butter, eggs and vanilla with wooden spoon until well blended.
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7
Stir in flour and baking powder.
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8
Stir in reserved chopped chocolate and nuts.
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9
Drop by scant 1/4 cupfuls onto ungreased cookie sheet.
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10
Bake 13 to 14 minutes or until cookies are puffed and feel set to the touch.
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11
Cool on cookie sheet 1 minute.
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Transfer to wire rack to cool completely.
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13
Note: If prepared without nuts, dough will be soft and cookies will spread.
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14
Everything-But-The-Kitchen-Sink Cookies: Prepare as directed, substituting 2 cups total of any of the following for the nuts: raisins, toasted BAKER'S ANGEL FLAKE Coconut, dried cherries, macadamia nuts, dried cranberries, toasted slivered almonds, dried chopped apricots, or dried mixed fruit bits.
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15
Bar Cookies: Spread prepared cookie dough in greased 13x9-inch baking pan.
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Bake at 350F for 22 to 24 minutes.
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17
Cool completely in pan on wire rack.
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18
Cut into bars.
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19
Smaller Cookies: Drop by heaping tablespoonfuls onto ungreased cookie sheets.
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20
Bake at 350F for 12 to 13 minutes.
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21
(Note: For scale-up preparation, use #40 scoop.)
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22
Make Ahead: After cookies are completely cooled, wrap in plastic wrap and place in an airtight container or freezer zipper-style plastic bag.
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23
Cookies can be frozen for up to 1 month.
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24
Bring cookies to room temperature before serving.
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25
Freezing Cookie Dough: Freeze 1/4 cupfuls of cookie dough on cookie sheet 1 hour.
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26
Transfer to airtight plastic container or freezer zipper-style plastic bag.
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27
Freeze up to 1 month.
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28
Bake frozen cookie dough on ungreased cookie sheet at 350F for 20 to 23 minutes.
