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1
Preheat oven to 325F; spray 3 baking sheets with non-stick cooking spray or line them with parchment paper.
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2
Melt 8 ounces semisweet chocolate chips, 3 ounces unsweetened chocolate, and butter in the microwave (about 1 1/2 minutes in my microwave) or over double broiler over simmering water.
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3
Cool.
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4
Beat eggs with sugar.
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5
Beat in chocolate mixture and vanilla.
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6
In a separate bowl combine flour, baking soda, and salt.
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7
Stir into chocolate mixture just until combined.
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8
Stir in 1 1/2 cups semisweet chocolate chips and nuts.
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9
If desired, refrigerate dough until ready to bake.
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10
Drop by teaspoonfuls 2 inches apart onto baking sheets.
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11
Bake 7-8 minutes, until barely firm and tops are slightly cracked.
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12
Cool on cookies sheets 2 minutes and then transfer to wire racks.
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13
After cookies have cooled, if you would like to make these cookies look extra special, dip them in melted chocolate: Melt chocolate chips (either semi-sweet or white) along with shortening in a small bowl.
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14
Dip 1 half of cookie in melted chocolate.
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15
Lay onto waxed paper or a wire cookie rack to dry.
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16
Sometimes I dip the cookies in semisweet chocolate and then drizzle them with melted white chocolate.
