Double the chocolate, double the yum! These chocolate cookies are loaded with chocolate chips and toasted walnuts.

Chocolate Chocolate Chip Cookies

1 pound bittersweet chocolate, coarsely chopped
4 tablespoons unsalted butter, cut into pieces
1 cup walnuts, toasted
4 large eggs, at room temperature
1 3/4 cups granulated sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Pinch of salt
2 cups semisweet chocolate chips

1. Melt the chocolate and the butter in a bowl set over a pan of simmering water, stirring occasionally. Meanwhile, coarsely chop the walnuts. When the butter and chocolate have melted, remove from the heat.
2. In a standing electric mixer, using the whisk attachment, whip the eggs, sugar, and vanilla at high speed until they form a well-defined ribbon when you lift the whisk. Remove the whisk and attach the paddle to the mixer. Turn the speed to low and mix in the melted chocolate mixture.
3. In another bowl, stir together the flour and baking powder, then add them to the batter. Add the chocolate chips and the nuts. Chill the dough until it is firm, at least 30 minutes.
4. On a lightly floured surface, roll the dough with your hands into three 10-inch logs, 2 inches in diameter. (If the dough is too cold and firm, wait until it becomes malleable.)
5. To bake the cookies, position the oven racks in the center and upper part of the oven and preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
6. Slice the logs into 1/2-inch-thick cookies, and place them on the baking sheet, evenly spaced. Bake for about 9 minutes, rotating the baking sheets and switch racks midway through baking. Cookies will be shiny and molten in the center but cooked on outer edges when done. Once they have cooled, store the cookies in an airtight container.

Makes 5 dozen cookies.

Note: The logs can be refrigerated for up to 1 week or frozen for up to 2 months. These cookies can also be baked immediately without first chilling the dough and rolling it into logs. Drop the dough onto baking sheets in generous, evenly spaced tablespoonfuls.