Chocolatey Chocolate Cookies

If you are not a chocolate lover, you won't like these so much.  These are CHOCOLATE cookies.  They are nice and a little bit crispy on the outside, but soft and fudgy in the middle.  They are really delicious.

1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes
9 ounces semisweet or bittersweet baking chocolate, finely chopped (not chocolate chips)
3 ounces unsweetened baking chocolate, finely chopped
1/2 cup flour
1/2 teaspoon baking powder
1/4  teaspoon salt
3 large eggs, at room temperature
1 1/4  cups sugar
2 teaspoons vanilla extract
2 cups (12 ounces) semisweet chocolate chips
1 1/2 cups (5 1/2 ounces) coarsely chopped pecans (optional)
1 1/4  cups (4 1/2  ounces) coarsely chopped walnuts  (optional)

Put the butter into a microwave proof bowl and melt. (About 30 seconds on high power.) 

Add the semisweet and unsweetened chocolate to the butter.  Microwave for 30 seconds.  Mix.  Microwave in 15 second intervals, mixing after each, until mixture is melted and smooth. Do not over heat. Remove the bowl and let stand while you prepare the remaining ingredients as follows. 

Sift the flour, baking powder, and salt together into a medium bowl. Whip the eggs in a bowl with a  mixer on medium-high speed until the eggs are foamy and slightly thickened, about 30 seconds. Increase the speed to high and gradually add the sugar, 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 chocolate mixture, making sure it is completely incorporated. 

Reduce the mixer speed to low. Gradually add the flour mixture.  Mix well.

Using a wooden spoon, stir in the chocolate chips, pecans, and walnuts, making sure the chunky ingredients are evenly distributed. The dough will be soft.

Refrigerate the dough for at least 4 hours (or overnight).

Preheat oven to 350°F. Line two baking pans with parchment paper.

Drop the dough by Tablespoonfuls onto the prepared pans about 1 1/2 inches apart. 

Bake for 8-10 minutes or until cookies are puffed but still soft. Let cool on the baking sheet for 5 minutes and then move to a cooling rack. 

Makes about 4 dozen cookies.