Preheat your oven to 350°F (175°C). This ensures your cookies bake evenly and get that perfect chewy texture.
In a microwave-safe bowl, combine the chopped unsweetened chocolate and cubed butter. Microwave in 30-second intervals, stirring in between, until melted and smooth.
Once the chocolate and butter are melted and slightly cooled, whisk in the granulated sugar, salt, and vanilla extract.
Crack in the two large eggs, one at a time, whisking thoroughly after each addition.
In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add this dry mixture to the chocolate batter, stirring until just combined.
Gently fold in 1/2 cup of the chopped walnuts.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper.
Sprinkle the remaining chopped walnuts on top of the dough balls for extra crunch and visual appeal.
Bake in your preheated oven for 10-12 minutes, or until the edges are set but the centers still look slightly soft.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
