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1
Add the chocolate and butter to a large heatproof bowl.
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2
Set the bowl over a saucepan of simmering water, stirring occasionally until melted and smooth.
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3
Remove the bowl from the heat.
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4
In a small bowl, whisk together the flour, baking powder, and salt.
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5
In a stand mixer fitted with the whip attachment, whisk together the eggs, sugar, and vanilla on high speed until the mixture forms a well-defined ribbon when the beater is lifted, about 5 minutes.
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6
With the mixer running on low speed, mix in the melted chocolate-butter mixture until thoroughly incorporated, then stir in the flour mixture followed by the chocolate chips and nuts.
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7
Cover and refrigerate the dough until it is firm enough to handle, at least 30 minutes.
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8
Position racks in the upper and lower thirds of the oven; preheat the oven to 350F (175C).
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9
Line 2 baking sheets with parchment paper or silicone baking mats.
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10
On a lightly floured work surface, divide the dough in half.
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11
Shape each half into a log 10 inches (25 cm) long and 1 1/2 inches (4 cm) in diameter.
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12
(If the dough is too cold and firm to shape, let it stand at room temperature until it becomes malleable.)
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13
Slice the logs into disks 1/2 inch (1.5 cm) thick and place the disks on the baking sheets, spaced about 1 inch (3 cm) apart.
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14
If they crumble a bit, simply push them back together on the baking sheet.
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15
Bake, rotating the baking sheets midway through baking, until the cookies feel just slightly firm at the edges, about 9 minutes.
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16
Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.
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17
The dough can be refrigerated for 1 week or frozen for up to 1 month.
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18
The baked cookies will keep well in an airtight container for up to 4 days.
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19
These cookies can be baked immediately, without first chilling the dough and rolling it into logs.
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20
Drop the dough in generous tablespoonfuls onto the baking sheets, spacing them evenly.
