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["Recipe is slightly adapted from Sarabeth's Bakery: From My Hands to Yours cookbook.", "Recipe yields about 4 dozen cookies.", "1. Bring 1 inch of water to a simmer in a medium saucepan over low heat. Put the butter in a wide, heatproof bowl, and melt the butter over the pot of hot water. Once butter is melted, add the semisweet and unsweetened chocolate and stir often, until chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let it stand, stirring occasionally, until cooled slightly but still warm. This should take about 5 minutes", "2. Sift together the flour, baking powder, and salt in a medium bowl. Set aside. Whip the eggs in the bowl of a heavy-duty stand mixer fitted with the whisk attachment. Whip on medium-high speed until the eggs are foamy and lightly thickened, about 30 seconds. Increase the speed to high and gradually add the sugar and then the vanilla. Whip until the eggs are very thick and pale yellow, about 3 minutes. Reduce the mixer speed to medium and beat in the tepid chocolate, making sure it is completely incorporated.", "3. Change to the paddle attachment and reduce the mixer speed to low. Gradually add the flour mixture. Mix until thoroughly combined. Remove the bowl from the mixer.", "4. Using a wooden spoon, stir in the chocolate chips, pecans, and walnuts, making sure the chunky ingredients are evenly distributed throughout the bowl. The dough will be somewhat soft. Chill the batter for at least 4 hours or overnight. The batter will resemble fudge.", "5. Using a 1-inch ice cream scoop, portion the batter onto a baking sheet that has been lined with parchment paper. Place the cookies about 1 1/2 inches apart. Bake the cookies at 350u00b0F for 10-12 minutes if using a small ice cream scoop (1 1/2"") or 17-20 minutes if using a 2"" scoop. Do not overbake. Cool for 5 minutes on baking sheet before transfering to a cooling rack to cool completely.", "Note: I used a small ice cream scoop (1 1/2"") and they took about 11 minutes to bake."]
