• 112-ounce package (2 cups) semisweet chocolate pieces
• 2 ounces unsweetened chocolate, chopped
• 2 tablespoons butter
• 2 eggs
• ⅔ cup sugar
• ¼ cup all-purpose flour
• 1 teaspoon vanilla
• ¼ teaspoon baking powder
• 1 cup chopped cashews, pecans or almonds

1. Preheat oven to 350 degrees F. Grease a cookie sheet; set aside. In a medium heavy saucepan heat and stir 1 cup of the chocolate pieces, the unsweetened chocolate, and butter until melted. Remove from heat; add the eggs, sugar, flour, vanilla, and baking powder. Beat with wooden spoon until combined, scraping sides of pan. (Mixture will be thin.) Stir in remaining 1 cup chocolate pieces and nuts.
2. Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake for 8 to 10 minutes or until edges are firm and surfaces are dull and crackled. Cool on cookie sheet 2 minutes. Transfer to a wire rack and let cool.

Makes about 36 cookies.