• 2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 12 ounces semi sweet chocolate chips
  • 2 eggs
  • 3/4 cup sugar
  • 1/2 cup Hellmann's or Best Foods Canola Cholesterol Free Mayonnaise
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts


  1. Preheat oven to 375°. Lightly grease baking sheets; set aside. In medium bowl, combine flour, baking powder and salt; set aside.
  2. In microwave safe bowl, microwave 1 cup chips at HIGH 45 seconds or until chips are melted; stir until smooth.
  3. In large bowl, with electric mixer on medium speed, beat eggs, sugar, Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise and vanilla. Beat in melted chocolate, then flour mixture just until blended. Stir in remaining chips and nuts.
  4. On prepared baking sheets, drop mixture by rounded two-tablespoonfuls, 2-inches apart. Bake 8 minutes or until set. Remove cookies to wire racks and cool completely.
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