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Ingredients

16 (1 ounce) squares semisweet chocolate 10 tablespoons unsalted butter 1 cup white sugar 1 cup packed light brown sugar 6 eggs ¾ cup unbleached all-purpose flour 1 teaspoon baking powder 3 ½ cups chopped walnuts, toasted 2 cups semisweet chocolate chips

Nutrition Info

992.8 calories carbohydrate: 101.5 g cholesterol: 142.1 mg fat: 65.8 g fiber: 8.2 g protein: 15.7 g saturatedFat: 24.7 g servingSize: - sodium: 103.2 mg sugar: 83.3 g transFat: : - unsaturatedFat: : -

Melt the pound of chocolate and the butter together in a saucepan.
In another bowl, beat the eggs and the sugar together at high speed until the mixture becomes thick and lemon colored and falls in ribbons from the beaters, about 5 minutes.
Gently fold the melted chocolate-butter mixture into the egg mixture. In a separate bowl, sift the flour and baking powder together. Sift half of this over the chocolate mixture, fold it in. Repeat with the remaining flour mixture. Fold in the nuts and the chips.
Cover the dough and chill for at least a few hours and as long as overnight.
Preheat oven to 350 degrees F (175 degrees C).
Wet your hands and remove large (about 3 tablespoons worth) clumps of chilled dough and quickly roll them into balls. Place the balls about 3 inches apart onto parchment lined sheets. Bake for about 18-20 minutes. The cookie will still appear moist when removed from oven but will firm up when cooled. Remove from oven and cool on sheet for about 10 minutes. Remove to a rack to cool.

20 cookies

An incredible amount of chocolate, but oh so good. Like free-standing brownies! Reserve for those you really love.