BAKER'S ONE BOWL CHOCOLATE CHOCOLATE CHIP COOKIES

2 pkg. (16 squares) Baker's Semi-Sweet Baking Chocolate (or 8 sq. Baker's and 8 oz. semi-sweet chips, or 16 oz. chips)
¾ c. firmly packed brown sugar
¼ c. butter, room temperature
2 eggs
1 tsp. vanilla
½ c. flour
¼ tsp. baking powder
2 c. chopped nuts (optional)

Preheat oven to 350. If using chocolate squares, coarsely chop 8 oz. and set aside. Microwave the remaining 8 oz. of chocolate in large microwavable bowl on high for 1-2 minutes. Stir until chocolate is melted and smooth. Stir in sugar, butter, eggs and vanilla. Stir in flour and baking powder. Stir in reserved chocolate chunks and nuts. Drop by ¼ cupfuls onto a greased baking sheet. Bake 12 minutes. Cool on cookie sheet for 1 minute, then cool on a wire rack. Makes about 18 cookies.

Tips learned from experience: Melt the chocolate in a double-boiler instead of the microwave. It's easier to control. If your double-boiler pan is large enough you can use it for your mixing bowl. These cookies are very fragile when they come out of the oven, almost liquid (they firm up as they cool). Be gentle transferring them to the cooling rack. Nestle's Toll House chocolate chips work fine, and you don't have to do any chopping with them.

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