From, The Dessert Bible, by Christopher Kimball

 Ingredients:
1 lb Callebaut Semisweet Pastilles
10 Tbs (1 1/4 sticks) unsalted butter
6 large eggs
2 cups granulated sugar
3/4 cup all-purpose flour
1 tsp baking powder
12 ounces chopped walnuts or pecans
12 ounces Ghirardelli 60% Cocoa Bittersweet Chocolate Chips

Melt chocolate and butter in a saucepan or double boiler until smooth.  Set aside.  In a large bowl, whip eggs and sugar until thick and pale yellow, about 5 minutes on high speed.  Using a rubber spatula, combine melted chocolate with egg mixture until well blended.  In a separate bowl, whisk together the flour and baking powder and then fold into chocolate mixture until fully incorporated.  Add nuts and chocolate chips and blend.

Chill dough for at least 2 hours.  Heat oven to 350ºF.  Cover a baking sheet with parchment paper or line with Silpat Nonstick Baking Mat.  Place mounds of dough 3 inches apart using an ice cream scoop.  (The balls of dough should be very large – about 2 inches in diameter.)  Bake for 18 minutes, rotating the baking sheet halfway through baking.  Remove parchment paper with cookies and cool on a wire rack.  Repeat process with a new sheet of parchment paper.  Makes 30 cookies.