Slightly crunchy on the outside and soft in the middle, these special cookies are full of bittersweet chocolate, crunchy walnuts, and tangy candied orange peel.

• ¼ cup unbleached all-purpose flour
• ¼ teaspoon baking powder
• ⅛ teaspoon salt
• 8 ounces bittersweet or semisweet chocolate (not more than 60 percent cacao), chopped
• 2 Tablespoons butter
• 2 eggs
• ½ cup sugar
• 1 teaspoon vanilla
• 6 ounces bittersweet or semisweet chocolate, chopped
• 2½ cups walnut or pecan halves, broken in large pieces and toasted
• ¼ to ½ cup chopped candied orange peel*

1. Preheat oven to 350°F. Adjust oven racks; one in upper third of oven and one in lower third. Line two large baking sheets with parchment paper; set aside. In small bowl stir together flour, baking powder, and salt (flour amount may seem low but is correct); set aside.
2. In microwave-safe bowl combine chocolate and butter. Melt at 50 percent power (medium) about 2 minutes. Stir frequently until chocolate is almost melted. Remove. Stir to complete melting; set aside.
3. In medium heatproof bowl whisk together eggs, sugar, and vanilla. Place skillet ¼ full of barely simmering water. Gently whisk 2 minutes or just until warm (about 100 percent F). Stir egg mixture into melted chocolate. Stir in flour mixture until combined. Stir in walnuts and 6 oz. chopped chocolate. Fold in candied orange peel.
4. Spoon lightly rounded tablespoonfuls 1½ inches apart on baking sheets. Bake, on separate racks, 8 to 10 minutes or until cookie surface appears dry, set, and slightly lighter in color (centers will be gooey), exchanging sheets to opposite rack halfway through baking. Slide parchment paper with cookies onto wire racks to cool completely.

Makes 30 to 36 cookies.