Adding half the chocolate chips just before baking gives these crackletopped cookies a soft, fudgy interior. And mixing the batter in the saucepan makes clean up easy!
Heat oven to 350 degrees (F).
In a heavy medium sauce pan, melt one cup of the chocolate chips, the unsweetened chocolate, and the butter, stirring constantly until melted. Remove from heat and allow to cool slightly.
In a small bowl, stir together the flour, baking powder, and a dash of salt.
Add the eggs, sugar, and vanilla to the chocolate mixture, in the saucepan but off the heat; mix well.
Add the flour mixture and mix well.
Stir in the remaining one cup of chocolate chips and the nuts.
Drop by teaspoons onto a baking sheet. Bake 8 to 10 minutes, or until the edges are firm and the surface dull and cracked.
Allow to cool on the baking sheet for a minute or two, then transfer to a rack to cool completely.
Makes about 3 dozen.