2 c ghiradelli bittersweet chocolate chips
6 T butter
3 eggs
1 c sugar
1/3 c flour
1/2 tsp baking powder
2 c ghiradelli semisweet chocolate chips
1 c walnuts, chopped
In a glass bowl, melt the bittersweet chocolate and the butter over simmering water. Set aside to cool. In the large bowl of an electric mixer, beat eggs and sugar until thick and lemon- colored. Add cooled chocolate, then sifted dry ingredients until combined. Stir in chocolate chips and walnuts.
Form dough into two logs, each two inches in diameter (dough will be very soft – use plastic wrap). Wrap tightly and refrigerate until firm, at least one hour. When ready to bake, cut logs into 3/4- inch slices and place two inches apart on greased cookie sheets. Bake at 375 for 12-14 minutes. Cool on baking sheets. Makes 2 dozen.
