Chocolate Chocolate-Chip Cookies

• 1 pound (450 g) bittersweet or semisweet chocolate, chopped
• 4 tablespoons (2 ounces/60 g) unsalted butter, cut into pieces
• 1/2 cup (70 g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs, at room temperature
• 1 3/4 cups (350 g) sugar
• 1/2 teaspoon vanilla extract
• 2 cups (320 g) bittersweet or semisweet chocolate chips
• 1 cup (100 g) walnuts or pecans, toasted and coarsely chopped

1. Add the chocolate and butter to a large heatproof bowl.
2. Set the bowl over a saucepan of simmering water, stirring occasionally until melted and smooth.
3. Remove the bowl from the heat.
4. In a small bowl, whisk together the flour, baking powder, and salt.
5. In a stand mixer fitted with the whip attachment, whisk together the eggs, sugar, and vanilla on high speed until the mixture forms a well-defined ribbon when the beater is lifted, about 5 minutes.
6. With the mixer running on low speed, mix in the melted chocolate-butter mixture until thoroughly incorporated, then stir in the flour mixture followed by the chocolate chips and nuts.
7. Cover and refrigerate the dough until it is firm enough to handle, at least 30 minutes.
8. Position racks in the upper and lower thirds of the oven; preheat the oven to 350F (175C).
9. Line 2 baking sheets with parchment paper or silicone baking mats.
10. On a lightly floured work surface, divide the dough in half.
11. Shape each half into a log 10 inches (25 cm) long and 1 1/2 inches (4 cm) in diameter.
12. (If the dough is too cold and firm to shape, let it stand at room temperature until it becomes malleable.)
13. Slice the logs into disks 1/2 inch (1.5 cm) thick and place the disks on the baking sheets, spaced about 1 inch (3 cm) apart.
14. If they crumble a bit, simply push them back together on the baking sheet.
15. Bake, rotating the baking sheets midway through baking, until the cookies feel just slightly firm at the edges, about 9 minutes.
16. Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.
17. The dough can be refrigerated for 1 week or frozen for up to 1 month.
18. The baked cookies will keep well in an airtight container for up to 4 days.
19. These cookies can be baked immediately, without first chilling the dough and rolling it into logs.
20. Drop the dough in generous tablespoonfuls onto the baking sheets, spacing them evenly.

bittersweet, unsalted butter, flour, baking powder, salt, eggs, sugar, vanilla, bittersweet, walnuts

Taken from www.epicurious.com/recipes/food/views/chocolate-chocolate-chip-cookies-379620 (may not work)