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Preheat oven to 350?
In a bowl, sift together the flour, baking powder and salt. Set aside.
In a stand mixer, combine the eggs and sugar. Beat on medium speed until light in color and thick, about 3 minutes.
Beat in the melted butter and vanilla on low speed until blended.
Add the dry ingredients and beat until incorporated.
Using a wooden spoon, stir in the nuts and chocolate. The dough will be soft and sticky.
Scoop out half of the dough onto one half of a baking sheet, and form into a log 10 inches long. Repeat with the remaining dough, spacing the logs 3 inches apart. With damp fingertips, gently smooth the surface of the logs.
Bake the logs until they are crisp and golden on the outside, 20 - 25 minutes. The centers will be soft. Remove from the oven.
Reduce the oven temperature to 300?. Let the logs cool for 10 minutes.
Transfer the logs to a cutting board and, using a serrated knife, cut each log crosswise on the diagonal into slices 3/4 inch thick. Arrange the slices, cut side down, at least 1/2 inch apart, on the baking sheet.
Bake until the cookies are crisp and brown on the outside, 17 - 22 minutes.
Let cool completely, and store in an airtight container at room temperature for up to 2 weeks.
Per Serving (excluding unknown items): 105 Calories; 6g Fat (45.4% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 21g Cholesterol; 5g Sodium.
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