Preheat the oven to 350 degrees. Grease or spray 2 cookie sheets with nonstick spray. Remove one third (3/4) cup of the chocolate bits and set aside.

Place the rest of the semisweet chocolate bits and butter in a heavy 2-quart saucepan and melt over low heat (or melt in the microwave), stirring until smooth. Let cool slightly.

Meanwhile, on a piece of wax paper, sift together the flour, baking powder, and salt.

In a large bowl of an electric mixer, beat the eggs, sugar, and vanilla until well combined. With the mixer on slow speed, add the cooled chocolate bits and the nuts.

Drop by heaping teaspoons, 1 inch apart, onto the prepared cookie sheets. Bake 8 to 10 minutes. Or for 2-inch cookies, drop by the heaping teaspoons 2 inches apart and bake 10 to 12 minutes. They puff but won't firm up until they are cool, so don't overbake. Place the pan on a rack to cool a few minutes, and then remove the cookies to the rack to cool completely. Serve at room temperature. The drop brownies can be stored, tightly covered, for up to 3 days or kept frozen for up to 3 months.

Makes 50 to 60 cookies

Gmt Recipes

Gmc formatted by Barb @ Pk using Nts & Gmc Buster on 3/14/99.