Yummo! These are so moist and just like biting into a brownie! Great with or without nuts!
 
1 Lb. semisweet chocolate, chopped
4 Tbsp. unsalted butter
4 large eggs, room temperature
1 ½ cups sugar
1 tsp. vanilla extract
¼ tsp. kosher salt
½ cup AP flour, 
½ tsp baking powder
12 oz. bag semisweet chocolate chip
½ cup walnuts chopped (optional)
 
Melt chopped chocolate and butter in a bowl set over sauce pan of simmering water or melt in the microwave, being careful to stir a few times, until smooth. 
In a large bowl, beat eggs with sugar at high speed until thick and very pale yellow, about 5 minutes. 
Beat in vanilla and salt.
Mix in melted chocolate on low with electric mixer just until incorporated. Fold in the flour and baking powder.
Stir in the chocolate chips and nuts. If using immediately put batter into a shallow baking dish and cover and freeze until well chilled and firm, about 1 hour. If using at another time, place batter in an air tight container and refrigerate until ready to bake cookies.
Preheat oven to 350 degrees.
Using a 1-2 inch scoop of dough, spacing them 2” apart on a sheet pan that is lined with parchment paper.
Bake about 10 minutes or until cookies are dry around the edges, puffed and cracked on top.
Let cookies cool for 10 minutes and transfer to a rack to cool completely.
 
Store in airtight container.