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1
In a medium saucepan cook and stir bittersweet chocolate and butter over low heat until melted.
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2
Remove from heat and cool mixture about 20 minutes.
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3
Meanwhile, preheat oven to 350.
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4
Line two large cookie sheets with parchment paper; set aside.
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5
In a small bowl stir together flour and baking powder; set aside.
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6
In a large bowl, beat eggs, sugar, and vanilla on medium speed about 5 minutes or until thickened and pale yellow.
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7
Gently stir in flour mixture and cooled melted chocolate; gently stir in nuts and chocolate chips.
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8
Immediately, using a small cookie scoop (1 1/2 inches in diameter), drop dough in mounds 1 inch apart onto prepared cookie sheets (dough will thicken as it stands).
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9
Bake both sheets of cookies at the same time on separate racks for 8-9 minutes or until edges are set but centers are soft, switching sheets to the opposite racks, halfway through baking.
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10
Cool cookies completely on cookie sheets set on wire racks.
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11
Peel cooled cookies off the parchment paper.
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12
Store-layer cookies between waxed paper in an airtight container; cover.
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13
Store at room temperature for up to 3 days or freeze for up to 3 months.
