I went to the Baker's Chocolate web site and retreived this. Whenever you're looking for a brand name recipe a good place to start is that brand's name after the www thing.

Now...I think I'll go back and check out some more. Happy cooking. These look delicious.
BAKER'S ONE BOWL® Death By Chocolate Cookies


Prep Time:15 mins.
Ready In:29 mins.
Skill:Learning Cook
Serves:Makes about 18 large cookies.2 pkg. (16 squares) BAKER'S Semi-Sweet Baking Chocolate, divided
3/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter or margarine
2 eggs
1 tsp. vanilla
1/2 cup flour
1/4 tsp. Baking Powder
2 cups chopped nuts (optional)


HEAT oven to 350°F. Coarsely chop 8 squares (1 pkg.) of the chocolate; set aside.

MICROWAVE remaining 8 squares chocolate in large microwavable bowl on HIGH 1 to 2 minutes. Stir until chocolate is melted and smooth. Stir in sugar, butter, eggs and vanilla with wooden spoon until well blended. Stir in flour and baking powder. Stir in reserved chopped chocolate and nuts. Drop by scant 1/4 cupfuls onto ungreased cookie sheet.

BAKE 12 to 14 minutes or until cookies are puffed and feel set to the touch. Cool on cookie sheet 1 minute. Transfer to wire rack to cool completely.

EVERYTHING-BUT-THE-KITCHEN-SINK Cookies: Prepare as directed, substituting 2 cups total of any of the following for the nuts: raisins, toasted BAKERS® ANGEL FLAKE® Sweetened Coconut, dried cherries, macadamia nuts, dried cranberries, toasted slivered almonds, dried chopped apricots, or dried mixed fruit bits.

BAR Cookies: Spread prepared cookie dough in greased 13x9-inch baking pan. Bake at 350°F for 22 to 24 minutes. Cool completely in pan on wire rack. Cut into bars. Makes 24 bar cookies.

MAKE Ahead: After cookies are completely cooled, wrap in plastic wrap and place in an airtight container or freezer zipper-style plastic bag. Cookies can be frozen for up to 1 month. Bring cookies to room temperature before serving.