Ingredients
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10 ounces ghirardelli bittersweet baking chocolate (We used 60% Cacao Bittersweet Chocolate Baking Bar)
11 1/2 ounces milk chocolate chips
1/2 lb unsalted butter or 1/2 lb unsalted margarine, softened
1 cup brown sugar, packed
1/2 cup sugar
4 large eggs, room temperature
1 teaspoon vanilla
2 1/4 cups unsifted flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon espresso powder (optional)
1 cup macadamia nuts or 1 cup pecans, coarsely chopped
Preparation
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Melt bittersweet chocolate bar (broken into pieces) in top of double boiler over hot water.
Beat butter and sugars together on medium/hi speed until light and fluffy.
Turn mixer down to lowest speed, add eggs and vanilla.
In separate bowl, sift together flour, baking powder, baking soda, salt, and espresso powder, if using.
Add half of the melted chocolate.
Stir until ingredients are well blended.
Add remaining flour, stirring completely: add remaining remaining chocolate.
Stir in chocolate chips and macadamia nuts or pecans.
Cover and refrigerate dough for 1 hour.
Preheat oven to 350\u00b0F.
Drop 2 tablespoons of dough per cookie onto non-stick cookie sheet.
Bake for 15 minutes at 350\u00b0 (Adjust baking time accordingly for smaller cookies.).
Remove cookies to wire rack.
Store in airtight container at room temp or in freezer for longer storage.
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