Brownie Cookies

• 3 cups bittersweet chocolate chips
• 11 tablespoons unsalted butter
• 6 large eggs
• 1 cup firmly packed dark brown sugar
• 1 cup granulated sugar
• 1 tablespoon pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 2 cups white chocolate chips
• 1 cup walnuts, roughly chopped

1. Melt the bittersweet chocolate chips and the butter in the top of a double boiler over medium heat.
2. Set aside to cool to room temperature.
3. Beat the eggs, brown sugar, granulated sugar, and vanilla in a large bowl with a whisk until combined.
4. Add the melted chocolate and butter and whisk to incorporate.
5. Mix together the flour, baking powder, and salt in a bowl.
6. Add the flour mixture to the chocolate mixture in two batches, stirring after each addition until fully incorporated.
7. Add the semisweet chocolate chips, white chocolate chips, and walnuts and stir to combine.
8. Chill the dough in the refrigerator for at least 1 hour.
9. Preheat the oven to 350F.
10. Butter three 12 x 17inch rimmed baking sheets.
11. Set aside.
12. Using an ice-cream scooper, scoop the dough into 1-inch balls and place on the prepared baking sheets, leaving at least 2 inches between cookies.
13. Bake for 14 minutes, rotating the pan halfway through baking, until the edges of the cookies are slightly darker but the centers are soft.
14. Let the cookies cool on the baking sheets for 2 minutes before transferring them with a spatula to wire cooling racks to fully cool.

bittersweet chocolate chips, butter, eggs, brown sugar, sugar, vanilla, flour, baking powder, salt, chocolate chips, white chocolate chips, walnuts

Taken from www.epicurious.com/recipes/food/views/brownie-cookies-389600 (may not work)