Chocolate Walnut Cookies

Well, I went from last week's cake wreck disaster to a decided WIN with these Chocolate Walnut Cookies. I bought a 6oz package of Guittard's bittersweet chocolate bars, not having a plan in mind of what to do with them, and was poised to start on a Dorie Greenspan recipe for a chocolate cake, when, opening the package of the Guittard chocolate, I saw there was a recipe printed on the inside of the box. I had all of the ingredients on hand, and the recipe seemed straightforward and way less labor intensive than the DG cake, so I scrapped my original plan and made these instead. They were AMAZING. Yes: caps again. They were that good. The perfect balance of crispiness, chewiness, and chocolatey-ness. They were excellent right out of the oven and still good a day or two later, but as day 3-4 rolled around they lost their character. So when I make these again I'll have to remember to eat them up quick!

6oz bittersweet Guittard chocolate, broken into pieces
2 tablespoons butter
2 large eggs
7/8 cup sugar
1/4 tsp salt
1/4 cup flour
1/4 tsp baking powder
1/2 cup chopped walnuts

Melt chocolate and butter in a double boiler. In large mixing bowl, beat eggs, sugar and salt at high speed for 2-3 minutes until light. Add melted chocolate on low speed to blend.

Mix in flour and baking powder. Scrape sides, then mix in walnuts. Cover bowl with plastic wrap and chill until firm enough to scoop, at least 30 minutes or overnight.

Preheat oven to 350. Line baking sheets with parchment. Drop heaping spoons of batter onto lined sheet, leaving 2" between cookies. Bake for 12 minutes or until puffed and crinkled on top but soft in center. Cool on the pans for 2-3 minutes or until cookies release easily from parchment.

My bad photo doesn't do these justice!