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1
Place 1 ounce of the chocolate in a small dish and microwave on high power just until melted, 30 to 60 seconds, stopping and stirring every 10 to 15 seconds.
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2
Remove from the microwave, and stir until completely melted.
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3
Set aside.
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4
Cut the remaining 3 ounces chocolate into 1/2-inch pieces.
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5
Set aside.
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6
In a medium mixing bowl, place the flour, baking powder, and salt.
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7
Whisk together thoroughly and set aside.
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8
In the work bowl of an electric mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, place the butter, both sugars, egg, and vanilla.
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9
Beat on medium-high speed until light and fluffy, 2 to 3 minutes.
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10
Stir in the reserved melted chocolate.
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11
Add the flour mixture and beat on low just until thoroughly blended.
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12
Stir in the reserved chocolate chunks and the walnuts, if using.
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13
Refrigerate the dough for 30 minutes.
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14
Preheat the oven to 375F.
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15
Grease 2 cookie sheets.
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16
Drop the dough by heaping tablespoonfuls onto the cookie sheets, spacing about 2 inches apart.
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17
Bake until lightly browned, 10 to 12 minutes, turning the sheets halfway through baking for even browning.
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18
Let cool 5 minutes on the cookie sheets.
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19
Use a thin spatula to transfer them to cooling racks to cool completely.
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20
Break or chop the remaining 4 ounces chocolate into 1/2-inch pieces and place them in a 1-cup glass measuring cup.
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21
Microwave on high just until melted, 1 to 2 minutes, stirring every 30 seconds.
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22
Remove from the microwave, and stir until completely melted.
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23
Line cooling racks or baking sheets with wax paper.
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24
Dip each cooled cookie halfway in the melted chocolate and let the excess drip off.
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25
Place on the wax paper and let stand in a cool, dry place until the chocolate is firm.
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26
If the air is very humid, place in the refrigerator until the chocolate is set, about 30 minutes.
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27
Serve.
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28
Store between layers of wax paper in a cool, dry place for up to 3 days.
