Double Chocolate Chunk Cookies - semi-sweet chocolate

Method

• Place 1 ounce of the chocolate in a small dish and microwave on high power just until melted, 30 to 60 seconds, stopping and stirring every 10 to 15 seconds.
• Remove from the microwave, and stir until completely melted.
• Set aside.
• Cut the remaining 3 ounces chocolate into 1/2-inch pieces.
• Set aside.
• In a medium mixing bowl, place the flour, baking powder, and salt.
• Whisk together thoroughly and set aside.
• In the work bowl of an electric mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, place the butter, both sugars, egg, and vanilla.
• Beat on medium-high speed until light and fluffy, 2 to 3 minutes.
• Stir in the reserved melted chocolate.
• Add the flour mixture and beat on low just until thoroughly blended.
• Stir in the reserved chocolate chunks and the walnuts, if using.
• Refrigerate the dough for 30 minutes.
• Preheat the oven to 375F.
• Grease 2 cookie sheets.
• Drop the dough by heaping tablespoonfuls onto the cookie sheets, spacing about 2 inches apart.
• Bake until lightly browned, 10 to 12 minutes, turning the sheets halfway through baking for even browning.
• Let cool 5 minutes on the cookie sheets.
• Use a thin spatula to transfer them to cooling racks to cool completely.
• Break or chop the remaining 4 ounces chocolate into 1/2-inch pieces and place them in a 1-cup glass measuring cup.
• Microwave on high just until melted, 1 to 2 minutes, stirring every 30 seconds.
• Remove from the microwave, and stir until completely melted.
• Line cooling racks or baking sheets with wax paper.
• Dip each cooled cookie halfway in the melted chocolate and let the excess drip off.
• Place on the wax paper and let stand in a cool, dry place until the chocolate is firm.
• If the air is very humid, place in the refrigerator until the chocolate is set, about 30 minutes.
• Serve.
• Store between layers of wax paper in a cool, dry place for up to 3 days.