Drop Brownies

Directions

1. 1
   Set oven to 350 degrees.
2. 2
   Grease 2 cookie sheets.
3. 3
   Place the 8 ounces semi-sweet chocolate bits and the butter in a heavy 2-quart saucepan; melt over low heat (or melt in the microwave), stirring until smooth, let cool slightly.
4. 4
   Sift the flour, baking powder and salt.
5. 5
   In a bowl with an electric mixer, beat the eggs, sugar and vanilla until well combined.
6. 6
   With the mixer on slow, add the cooled melted chocolate, then the dry ingredients; blend well.
7. 7
   Stir in the chocolate chips and the nuts.
8. 8
   Drop by heaping tablespoonfuls (2-inch apart) on prepared cookie sheets.
9. 9
   Bake 10-12 minutes (they will puff, but won't firm up until they are cool, so DON'T OVERBAKE!).
10. 10
    Cool for a couple of minutes, then remove to a wire rack to cool completely.
11. 11
    These cookies keep well if they are covered for 4-5 says at room temperature, or freeze for up to 3 months (they freeze very well).
12. 12
    Note: If desired, the cookie dough may be prepared and frozen, well covered, in the freezer before baking, just thaw, and bring to room temperature before baking.
13. 13
    **NOTE** Start with 1-1/4 cups of flour, and add more if needed to make a soft but firm enough dough to spoon on a cookie sheet.