- 8 ounces semisweet chocolate
- 3 ounces unsweetened chocolate
- 8 tablespoons (1 stick) unsalted butter
- 3 eggs
- 1 1/4 cups sugar
- 2/3 cups bleached all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups (about 9 ounces) chocolate chips
- 1 1/2 cups (about 6 ounces) chopped walnuts
- 1 1/2 cups (about 6 ounces) chopped pecans
- Three cookie sheets lined with parchment or foil
- Set racks at the upper and lower thirds of the oven and preheat to 325°F.
- Place the chocolates and butter in a bowl or the top of a double boiler and place over hot, not simmering, water. Stir occasionally until the chocolate and butter have melted. Cool.
- In a bowl, whisk the eggs and sugar until lightened. Whisk in the chocolate mixture and vanilla.
- Combine the flour, baking powder, and salt. Stir into the chocolate mixture. Stir in the chocolate chips and nuts.
- Drop tablespoon-size cookies onto the prepared pans. Bake for 12 to 15 minutes, until the cookies are slightly firm and cracked.
- Cool in the pans.
- Chews are so rich, they are best on their own. Or try making them half size and serving them with ice cream for a really rich treat.
- Keep chews at room temperature in a tin or tight-lidded plastic container, or freeze them, packed between sheets of wax paper, for longer storage.