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1
Melt the chopped chocolate and butter together in a metal bowl over a medium saucepan of hot, barely simmering water.
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2
Remove from heat, whisk in the vanilla, and set aside to cool.
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3
Sift the flour, baking powder, and salt together into a large bowl or onto a sheet of parchment paper.
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4
In the bowl of an electric mixer, whisk the eggs and sugar at medium-high speed until they form smooth, glossy ribbons that rest on the batter for a moment after the whisk is pulled out of the batter.
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5
Using a rubber spatula, fold in the cooled chocolate mixture and then the sifted ingredients, until just mixed.
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6
Then fold in the chocolate chips, walnuts, and cocoa nibs.
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7
Divide the dough into four equal portions.
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8
Place each portion on a piece of waxed paper and roll into a log (or long rectangular slab) about 1 1/2 inches thick.
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9
Freeze in the waxed paper for at least 1 hour or up to several days.
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10
When ready to bake, preheat the oven to 325F.
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11
Cut the frozen logs into 1/4-inch-thick slices and place on parchment-lined baking sheets, allowing at least 2 inches between cookies for room to spread.
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12
Bake for 1315 minutes, until they are slightly crusty on the outside but still gooey in the middle.
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13
Let cool completely on the baking sheets.
