8 oz semisweet chocolate, roughly chopped
4 Tbsp unsalted butter
1/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
2 large eggs
3/4 cup packed light-brown sugar
1 tsp vanilla extract
1 cup semisweet chocolate chunks
1 cup Peanut butter chips
1 cup chopped nuts

Preheat oven to 350°. Heat chopped chocolate and butter in a microwave safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.

In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.

Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.