- 10 oz Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
- 2 large eggs at room temperature
- 1/2 cup sugar
- 2 tsp vanilla
- 1/4 cup all purpose flour
- 1/4 tsp baking powder
- 1/8 tsp salt
- 2 Tbsp unsalted butter
- 1 1/2 cups walnut or pecan pieces
Preheat the oven to 350°F with a rack in the center.
Line a cookie sheet with parchment.
Whisk eggs, sugar and vanilla in a small bowl. Set the bowl in a larger bowl of hot tap water until needed.
In another bowl, whisk the flour and baking powder together.
Stirring frequently, melt butter with 1 cup of the chocolate in the top of a double boiler over barely simmering water.
Off heat, whisk in the egg mixture. Stir in the flour, nuts and remaining chocolate.
Scoop slightly rounded tablespoons of batter 1 1/2 inches apart on baking sheet.
Bake until the surface of the cookie looks dry and faintly cracked, and the centers are still gooey, 10-12 minutes.
Set the pan on a rack to cool. Store cookies in a tightly sealed container.