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1
Preheat the oven to 350 degrees.
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2
Line a baking sheet with parchment paper.
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3
In the top of a double boiler over simmering water, melt together the bittersweet chocolate, 3 cups of the semi-sweet chocolate morsels and the butter.
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4
Stir until smooth.
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5
Remove from heat and allow to cool (I do this in the microwave).
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6
In an electric mixer, beat the eggs, sugar and vanilla for 1 minute on medium speed.
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7
Add the cooled chocolate mixture.
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8
In a separate bowl, sift the flour, salt and baking powder.
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9
Add to the chocolate-egg mixture and mix just until combined.
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10
Fold in the chopped walnuts and the other 3 cups of chocolate chips.
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11
Using a 2-inch ice cream scoop, scoop batter onto prepared baking sheet, leaving 2 inches of space between cookies.
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12
Bake for 10 to 12 minutes.
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13
The cookies should be slightly underdone, with soft, chewy centers and a cracked surface.
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14
Remove to a rack to cool.
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15
Definitely don't overbake these cookies, or they get dry and hard.
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16
Don't make the dough ahead of time, because it will solidify and become difficult to work with.
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17
Ideally, you'll make the cookies one day and eat them within 24 hours - if they last that long.
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18
Store the cookies in a sealed container, or freeze for up to three months.
