Fudge Ecstasies

36 cookies

1 (12-ounce) or 2 c. semisweet chocolate pieces

2 ounces unsweetened chocolate, chopped

2 Tblsp. butter

2 eggs

2/3 c. sugar

1/4 c. flour

1 tsp. vanilla

1/4 tsp. baking powder

1 c. chopped cashews, pecans, or almonds

Preheat oven to 350 degrees. Use parchment paper on a cookie sheet. In a medium heavy saucepan combine 1 c. of the chocolate pieces, the unsweetened chocolate, and butter. Cook and stir over low heat until melted. Remove from heat.

Add eggs, sugar, flour, vanilla, and baking powder. Beat with a wooden spoon until combined. Stir in the remaining chocolate pieces and nuts.

Drop dough by rounded tsp. 2 inches apart onto the prepared cookie sheet. Bake in preheated oven for 8 to 10 min. or until edges are firm and surfaces are dull and crackled. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; cool.

Store in airtight container for 3 days or freeze for up to 3 months.