- In a double boiler over hot water, melt bittersweet chocolate and butter.
- Beat eggs and sugar together until thick using an electric mixer or whisk.
- Stir together flour and baking powder. Add in chocolate mixture and stir.
- Gently mix in semi-sweet chocolate chips and nuts.
- Form dough into two logs 2 inches in diameter and 12 inches long. It is helpful to use plastic wrap as dough will be soft. Wrap tightly and refrigerate at least one hour, or intil firm.
- Unwrap dough. With sharp knife, cut into 3/4 inch slices. Place slices on parchment lined cookie sheet, leaving plenty of space in between slices.
- Bake 12-14 minutes. Cool on baking sheet. Store in airtight tin up to one week.
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