INGREDIENTS

INSTRUCTIONS

Fill a shallow pan with 1-1/2 inches water; bring to a boil over
medium heat. Place chocolates and butter in a 2-quart metal mixing
bowl. Place bowl in the shallow pan of boiling water and turn off
heat. Stir to mix chocolates and butter while they melt. Sift  together
flour, baking powder, baking soda, and salt onto a piece of  aluminum
foil or parchment paper. Beat eggs, sugar, rum, and vanilla  into
melted chocolate mixture until mixture thickens. Stir in sifted  flour
mixture and combine thoroughly. Stir in chocolate chips and  walnuts.
Let mixture sit until easy to shape (5 to 10    minutes); it  will be
sticky. Place dough on a sheet of aluminum foil about 18  inches long
and roll into a log 2 inches in diameter. (For a more  elegant cookie,
roll 2 cylinders each about 1 inch in diameter.) Wrap  carefully and
chill overnight. Preheat oven to 350 degrees F. Line  baking sheets
with aluminum foil. Slice cookie dough with a hot  knife. Place slices
on foil. Bake until cracks form on top of cookies  and surfaces appear
dry; interiors of cookies as seen through cracks  will be moist (10 to
12 minutes). Let cool 5 minutes on baking sheets  before removing to a
wire rack to finish cooling.  Makes 2 dozen large cookies or 4 dozen
small cookies.  Recipe By     : the California Culinary Academy  From:
Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43  ~0800
(  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 327
Calories From Fat: 166
Total Fat: 20g
Cholesterol: 36.1mg
Sodium: 65.3mg
Potassium: 97.7mg
Carbohydrates: 39.4g
Fiber: 3.2g
Sugar: 17g
Protein: 4.6g