Werewolves Of London Monster Fudge Cookies
12 ounces semisweet chocolate, chopped
2/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1 tablespoon vanilla extract
12 ounces Hershey's miniature semisweet kisses
Stir the vanilla into the cooled chocolate and add to the egg mixture, beating on medium speed until combined. On low speed, beat in the flour mixture, scraping down the sides of the bowl as necessary. Using a wooden spoon, fold in the miniature kisses and nuts. Cover with plastic wrap and chill in the refrigerator for 10 minutes.
Using a 1/4-cup measure, drop the batter onto the prepared baking sheets, spacing the mounds 2 inches apart. Bake the cookies, switching the position of the sheets halfway through baking, for 10 to 12 minutes, or until set on the outside, but still slightly moist on the inside. Place each cookie sheet on a wire rack and let stand for 10 minutes, then transfer the cookie to the rack and cool completely. Serve the cookies slightly warm or at room temperature. Store in an airtight container at room temperature for up to 3 days.