Ghirardelli Ultimate Double Chocolate Cookies

1 bag (11.5 oz) 60% bittersweet chocolate chips
6 T. (3/4 stick) unsalted butter
3 eggs
1 cup sugar
1/3 cup all-purpose flour
1/2 tsp. baking powder
1 bag (12 oz) semi-sweet chocolate chips
1 cup (4 oz) chopped walnuts

In double boiler over hot water, melt the bittersweet chocolate chips and butter.
In large bowl with electric mixer, beat eggs and sugar until thick; stir in chocolate mixture.
In small bowl, stir together flour and baking powder; stir into chocolate mixture.
Gently mix in semi-sweet chocolate chips and walnuts.

Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 8 inches long.
As dough will be very soft, use plastic wrap to hold dough in log shape. Wrap tightly.
Refrigerate at least 1 hour or until firm.

Preheat oven to 375.
Unwrap dough; with sharp knife, cut into 3/4-inch slices.
Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet.
Bake 12-14 minutes or until shiny crust forms on top but interior is still soft.
Cool on baking sheet.