8 (1 oz.) squares semi-sweet chocolate
3 (1 oz.) squares unsweetened chocolate
1/2 c. unsalted butter
3 lg. eggs, at room temperature
1 1/4 c. sugar
2 tsp. vanilla extract
2/3 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1 1/2 c. semi-sweet chocolate chips
1 1/2 c. chopped, toasted walnuts
1 1/2 c. chopped, toasted pecans

Preheat oven to 325 degrees. Grease 3 cookie sheets. Melt chocolate with butter in double boiler over simmering water. Cool to room temperature. Beat eggs with sugar in mixer bowl until ribbon forms when beaters are lifted. Beat in chocolate mixture and vanilla.

Combine flour, baking powder and salt in medium bowl and stir into chocolate mixture just until combined; do not over mix. Stir in chocolate chips and nuts. Drop batter by quarter cupfuls 2 inches apart onto prepared cookie sheets; do not flatten. Bake 10-12 minutes or until barely firm and tops are just dry and slightly cracked. Cool on cookie sheets 2 minutes. Makes 25.