| 1 | Preheat oven to 350°F. |
| 2 | Melt the semisweet chocolate and the butter over low heat or in the microwave. |
| 3 | Stir until smooth. |
| 4 | Sift together the flour, baking powder and salt. |
| 5 | Beat eggs, sugar and vanilla at high speed until well combined. |
| 6 | Slowly beat in the cooled chocolate, then the dry ingredients until just blended but smooth. |
| 7 | Stir in the chocolate morsels and the nuts. |
| 8 | Drop by heaping teaspoonfuls 1 inch apart on cookie sheets lined with parchment paper or aluminum foil. |
| 9 | Bake 10-to-12 minutes. |
| 10 | Do not over bake. |
| 11 | Cool on a rack. |
| 12 | May be made ahead or frozen. |
| 13 | nathalie dupree |
| 14 | prodigy guest chefs cookbook |
