Melt chocolate and butter in microwave or double boiler. Mix.

In large mixing bowl, beat eggs, sugar and salt at high speed for 2-3 minutes until light. Add melted chocolate on low speed to blend.

Sift in flour and baking powder. Scrape sides then mix in walnuts.

Cover bowl and chill until firm enough to scoop, at least 30 minutes or overnight.

Preheat oven to 350°F. Line baking sheets with parchment. Scoop or drop heaping spoonfuls onto lined baking sheet, allowing 2 inches between cookies.

Bake for 12 minutes or until puffed and crinkled on top but soft in center. Cool on racks 3-5 minutes or until cookies easily release from parchment. Store in airtight container. They taste better refrigerated.