Dark Chocolate Walnut Cookies

6 ounces (3 bars, 2 ounces each) Guittard 70 % cacao Bittersweet Chocolate, broken into pieces (See shopping note.)
2 tablespoons (1/4 stick) unsalted butter
2 large eggs
3/4 cup plus 2 tablespoons sugar
1/4 teaspoon salt
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/2 cup chopped walnuts

Confectioner’s sugar for dusting, optional

1.Melt chocolate and butter in a large heatproof mixing bowl set over but not touching a saucepan of simmering water. Whisk until smooth. Remove and cool 5 minutes.

2.In another bowl with an electric mixer on high speed, beat the eggs and sugar until light and thickened, about 2 to 3 minutes. On low speed, gradually add the melted chocolate mixture.

3.Mix in flour and baking powder. Then stop mixer and scrape down sides of the bowl with a rubber spatula. Stir in the walnuts. Cover the bowl with plastic wrap and chill until firm enough to scoop, about 30 minutes or overnight.

4. Arrange a rack in the middle of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper cut to fit.

5. Using a rounded one tablespoon measuring spoon (or a 1 tablespoon mini-ice cream scoop) scoop out portions onto baking sheets, leaving two inches between cookies. (I like to flatten the tops slightly with a table knife or my fingers.) Bake sheets separately (or in two ovens if you have them) until cookies are puffed and crinkled on top, but soft in the center, about 12 to 14 minutes. Cool on racks 3 to 5 minutes. If desired sprinkle cookies, lightly with confectioner’s sugar. Store in an airtight container at room temperature.

Makes about 2 1/2 dozen cookies

Shopping note: I found Guittard chocolate in my local Whole Foods. If unavailable in a store near you, you can order it online here.

Adapted from Guittard Chocolate family recipe.