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1
Position the racks in the upper and lower thirds of the oven and heat the oven to 350 degrees.
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2
Line 2 cookie sheets with parchment or wax paper.
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3
In a small bowl, mix flour, baking powder and salt thoroughly; set aside.
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4
Place 8 ounces of chocolate and the butter in a large heatproof bowl in a wide skillet of barely simmering water and stir frequently just until melted and smooth.
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5
Remove the chocolate from the skillet and set it aside.
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6
Leave the heat on under skillet.
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7
In a large heatproof bowl, whisk eggs, sugar and vanilla thoroughly.
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8
Set the bowl in the skillet and stir until the mixture is lukewarm.
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9
Stir the egg mixture into the warm (not hot) chocolate.
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10
Stir in the flour mixture, then the nuts and chocolate chunks.
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11
Scoop slightly rounded tablespoons of batter 1 1/2 inches apart onto cookie sheets.
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12
Bake until the surface of the cookies looks dry and set, but the center is still gooey, 12 to 14 minutes.
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13
If you used parchment or wax paper, carefully slide the cookies, still on paper, onto racks, or set the pans on the racks.
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14
Otherwise, let the cookies firm up on the pans for a minute, then transfer them to the racks with a metal pancake turner.
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15
Let cool completely.
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16
Store in a tightly sealed container.
