16 1-ounce squares semisweet chocolate
¾ cup firmly packed brown sugar
¼ cup butter or margarine
2 eggs
1 teaspoon vanilla extract
½ cup self-rising flour
2 cup chopped walnuts

Preheat oven to 350°F.

Coarsley chop 8 squares of chocolate; set aside.

Place remaining chocolate in a microwave-safe bowl.  Microwave at 100% power 1 to 2 minutes.  Stir until chocolate is melted and smooth.  Stir in sugar, butter, eggs, and vanilla until blended.  Stir in flour until blended.  Stir in reserved chocolate and nuts.  Drop batter by ¼ cupfuls onto an UNGREASED cookie sheet.

Bake 12 to 13 minutes or until cookies are puffed and feel set to the touch.  Cool on cookie sheet for 1 minutes.  Remove from cookie sheet; cool completely on a wire rack.

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