I tore this recipe out of a magazine years ago. I don't think the folks at Baker's Chocolate will mind if I pass it along. See my notes at the bottom for substitutions and changes I made.
Baker's One Bowl
Death By Chocolate Cookies
2 pkg. (16) squares Baker's Semi-Sweet Baking Chocolate, divided
3/4 cup firmly packed brown sugar
1/4 cup butter
1 tsp. vanilla
1/2 cup flour
1/4 teaspoon CALUMET Baking Powder
2 cups chopped nuts (optional)
HEAT oven to 350 degrees F. Coarsely chop 8 squares (1 pkg.) of the chocolate; set aside. MICROWAVE remaining 8 squares chocolate in large microwavable bowl on HUGH 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 chopped chocolate and nuts. Drop by 1/4 cupfuls onto ungreased cookie sheet. BAKE 12 to 13 minutes or until cookies are puffed and feel set to the touch. Cool on cookie sheet 1 minute. Transfer to wire rack to cool completely. makes about 1 1/2 dozen cookies.
My version: I didn't have any Baker's chocolate today. I used about a bag and a half of Ghirardelli semi-sweet chocolate chips (no chopping required). I weighed them out so I had 16 ounces to start with. I always use dark brown sugar. It helps to have the butter at room temperature. You don't use a mixer, just stir it all together with a wooden spoon or rubber spatula. I use Clabber Girl or Rumford baking powder. I used coarsely chopped pecans today. I don't make the cookies as big as they say. I used my regular cookie scoop but heaped the dough up--maybe 2 tablespoons worth. I baked mine at 325 pure convection for 11 minutes on a parchment-lined cookie sheet. I got about 3 1/2 dozen, not counting the snitches of cookie dough I ate (I know, I know, I'm not supposed to do that!).