10 ounces bittersweet chocolate chips
6 tbsp butter
3 eggs
1 tsp vanilla extract
1 cup sugar
1/3 cup flour
1/2 tsp baking powder
12 ounces semi-sweet chocolate chips
1 cup chopped walnuts
Melt bittersweet chocolate chips and butter together.
Beat eggs and sugar until thick; stir into chocolate mixture. Add vanilla extract.
Stir together flour and baking powder; stir into chocolate mixture.
Gently mix in semi-sweet chocolate chips and walnuts.
Refrigerate dough 30 minutes to an hour, until it is firm enough to form into balls.
Heat oven to 375°. Bake dough balls on a parchment-lined cookie sheet for 12 to 14 minutes, or until shiny crust forms on top but interior is still soft.
Cool on baking sheet; store in airtight tin up to 1 week.
Cookie balls can be frozen. Bake frozen, adding an additional minute or two to the baking time.
2019, got 31 cookies, 36 grams each. Very good.
2020 Note: I used chopped Trader Joe’s Pound Plus bars and the texture was not nearly as good as using the Ghirardelli chips. DO NOT OVERBAKE! 12 minutes was too long for room temperature dough.