really good cookies

1 bag Ghirardelli 60% Cacao Bittersweet Chocolate Chips

6 Tbsp unsalted butter

3 eggs

1 C sugar

1/3 C. all-purpose flour

1/2 tsp. baking powder

1 bag semi-sweet chocolate chips

1 C. chopped walnuts

In double boiler over hot water, melt the bittersweet chips and the butter. In a large bowl with electric mixer, beat the eggs and sugar until thick; stir in chocolate mixture. In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts.

Using a sheet of plastic wrap form dough into two logs, each 2 inches in diameter and about 8 inches long. As dough will be very soft, use plastic wrap to hold dough in a log shape. Wrap tightly, and refrigerate for at least 1 hour until firm.

Preheat oven to 375. Unwrap dough; with sharp knife cut into 3/4-inch slices. Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet.

Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet.

Yields about 2 dozen cookies.

Thank you, Musings by Jacquelyn!