This is a serious chocolate cookie--crispy on the outside; fudgy and chewy on the inside.
2½ dozen 2-inch cookies
6 oz (3 bars) Guittard 70% Cacao Bittersweet Chocolate broken into pieces
2 tablespoons (¼ stick) unsalted butter
2 large eggs
⅞ cup sugar
¼ teaspoon salt
¼ cup all-purpose flour
¼ teaspoon baking powder
½ cup chopped walnuts
Melt chocolate and butter. In large mixer bowl beat eggs, sugar and salt at high speed for 2-3 minutes until light. Add melted chocolate on low speed to blend.
Mix in flour and baking powder. Scrape sides then mix in walnuts. Cover bowl with plastic wrap and chill until firm enough to scoop, at least 30 minutes or overnight.
Preheat oven to 350ºF. Line baking sheets with parchment. Scoop or drop heaping spoonfuls onto lined baking sheet, allowing 2 inches between cookies. Bake for 12-14 minutes or until puffed and crinkled on top but soft in center. Cool on racks 3-5 minutes or until cookies easily release from parchment. Store in airtight container.