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1
Put nuts in a skillet over medium heat.
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2
Toast until fragrant, about 5 minutes, stirring often.
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3
Transfer to a cutting surface.
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4
When cool enough to handle, chop coarsely and set aside. In a bowl, combine flour, baking powder and salt, whisking to blend.
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5
Set aside.
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6
In top of a double boiler over simmering water, combine 1/2 of chocolate with butter.
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7
Stir gently until melted.
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8
Remove from heat and set aside to cool slightly.
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9
In bowl of an electric mixer, combine sugar and eggs, beat at high speed until thick and pale yellow, about 5 minutes.
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10
Lower speed to medium.
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11
Add chocolate mixture and vanilla, blending well.
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12
On low speed, add flour mixture and beat just until incorporated.
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13
Stir in nuts and remaining chocolate.
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14
Cover bowl tightly with plastic wrap and refrigerate until firm enough to handle, about 1 hour. Preheat oven to 350 degrees.
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15
Line 2 baking sheets with parchment paper.
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16
Using a 1/4 cup ice cream scoop or a large tablespoon, drop portions of dough about 3 inches apart on sheets.
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17
Press down with fingers to form rounds about 1/2 inch thick.
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18
Transfer 1 baking sheet at a time to center oven rack and bake 10 to 12 minutes or until cookies are set, but still a little soft in center.
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19
Cool sheet on a wire rack 10 to 15 minutes.
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20
Using a wide spatula, transfer cookies to a wire rack and cool completely. Makes about 1 dozen.
