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“From BHG.”
READY IN:
40mins
YIELD:
36 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Grease a large cookie sheet; set aside.
  2. In a saucepan, heat 1 cup chocolate chips, the unsweetened chocolate, and butter until melted, stirring constantly.
  3. Remove from heat; add in eggs, sugar, flour, vanilla, and baking powder; beat with a wooden spoon until combined.
  4. Stir in remaining 1 cup chocolate chips and nuts.
  5. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet.
  6. Bake at 350° for 8-10 minutes until edges are firm and surfaces are dull and crackled.
  7. Transfer cookies to a wire rack and cool.
  8. To store: place in layers separated by waxed paper in an airtight container; cover; store at room temperature up to 3 days or freeze up to 3 months.

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