1/4 c. cornstarch
1/2 tsp. cinnamon
1/4 tsp. baking powder
1/4 tsp. salt
6 (1 oz.) squares semi-sweet chocolate
2 (1 oz.) squares unsweetened chocolate
2 tbsp. butter
2 eggs
3/4 c. firmly packed brown sugar
6 oz. pkg. semi-sweet chocolate chips
2 c. coarsely chopped walnuts or pecans

Mix together cornstarch, cinnamon, baking powder and salt. Set aside. Melt chocolate and butter together. In a large bowl, beat eggs and sugar until thick and glossy. Gradually add chocolate mixture to egg mixture, stirring until smooth. Stir in cornstarch mixture just until moistened. Stir in chocolate chips and nuts. Drop by heaping teaspoonfuls 1 inch apart onto ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes or until cookies are firm on outside. Do not over bake. Cool on wire rack. If keeping more than 2 days, store in freezer.