Makes about 2 dozen cookies.

Note: For added flavor, we toasted the walnuts. To toast walnuts, place nuts in a dry skillet over medium heat, and cook, stirring (or shaking the pan frequently) until they just begin to release their fragrance, about 3 to 4 minutes (alternately, preheat oven to 325 degrees, spread nuts on an ungreased baking sheet and bake, stirring often, for 4 to 6 minutes). From Elaine Prebonich of New Brighton.

• 2 eggs

• 1/2 c. sugar

• 1 tsp. vanilla extract

• 1/4 c. flour

• 1/4 tsp. baking powder

• 1/8 tsp. salt

• 8 oz. bittersweet chocolate, coarsely chopped

• 2 tbsp. unsalted butter

• 1 1/2 c. coarsely chopped walnuts (toasted, if desired; see Note)

• 6 oz. semisweet chocolate chips


Preheat oven to 350 degrees and line baking sheets with parchment paper.

In a small bowl, whisk together eggs, sugar and vanilla extract. Set bowl in a larger bowl of hot tap water.

In a small bowl, whisk together flour, baking powder and salt.

In a double boiler over gently simmering water, combine bittersweet chocolate and butter, and stir until melted and smooth. Remove from heat and stir in egg mixture, mixing until thoroughly combined. Stir in flour mixture. Stir in walnuts and chocolate chips.

Drop slightly rounded tablespoons of batter 2 inches apart on prepared baking sheets. Bake until surface looks dry and centers are still gooey, about 10 minutes. Remove from oven, cool 2 minutes and transfer cookies to a wire rack to cool completely.