Mudslide Cookies

I made these cookies during my week at the Culinary Institute and have made them several times since being home. They are like a brownie, but very chocolatey and delicious. The original recipe instructs to use a large scoop (1/4 cup), but I have made them with a smaller one, but just remember to only bake them until the sides are done and tops are cracked.

2/3 cup cake flour
1 1/2 t. baking powder
pinch salt
5 1/2 ounces unsweetened chocolate
1 pound bittersweet chocolate
5 T butter
6 eggs
2 1/4 cups sugar
3/4 t. vanilla extract
1 1/4 cups chopped walnuts
3 1/4 cups semisweet chocolate chips

1. Preheat oven to 350 and line at least 2 cookie sheets with parchment paper.  Set aside.
2. In a small bowl, sift flour, baking powder and salt.  Set aside.
3. Melt unsweetened  and bittersweet chocolate with butter in double boiler.  Stir to blend and set aside.
4. In a standard mixer fitted with whisk attachment, beat the eggs, sugar and vanilla on high speed until light in color and thick, about 6-8 minutes.
5. Reduce speed, change to paddle attachment and add the chocolate mixture.  Blend on medium speed until homogenous, 1-2 minutes.
6. On low speed, mix the dry ingredients until just blended.
7. Fold in the walnuts and chocolate chips, making sure they are evenly distributed.
8. Using a 1/4 cup scoop, scoop the dough on prepared cookie sheet.
9. Bake the cookies until they are cracked on top but still appear moist, about 12 minutes.
10 Cool slightly on pan, the transfer to wire racks to cool completely.
If using a smaller scoop, bake no more than 8-10 minutes. Do not overbake.