Toast blanched (peeled) nuts in a dry skillet on the stove or med-high heat, or on a baking sheet at 350°F for about 7 minutes or until golden, shaking pan a few times while cooking. Allow to cool and chop, set aside.

In a small bowl mix together the flour, baking powder and salt, set aside.

Melt together the bittersweet chocolate and butter, stirring until smooth. Add vanilla.

In a large bowl beat the eggs for a minute, then add the sugar, beating for another 5 minutes. Gradually add the slightly cooled chocolate mixture until well blended, then add the flour mixture.

Fold in the nuts and chocolate chips (all or half*)and drop by tablespoons onto a lined baking sheet. Cookies will not spread out very much, so you can place them closer together.

Bake at 350°F for 12-15 minutes until puffed and crackly. Allow to cool on baking sheet for about 5 minutes before moving to wire rack.