Place 1 1/2 cups chocolate chips in 3-quart saucepan on Wolf Cooktop. On low heat, melt chips, stirring constantly. Turn off heat. Stir in brown sugar, butter, eggs and liqueur with wooden spoon until well blended. Add flour and baking powder. Stir in reserved 1/2 cup chocolate chips and nuts. Drop dough by rounded tablespoonfuls onto ungreased baking sheets. Bake in Wolf Oven on CONVECTION at 325°F for 10 minutes or until puffed and set to the touch. Let stand 1 minute before removing from baking sheet.
Place 8 ounces semi-sweet chocolate chips in large microwaveable bowl in Wolf Microwave Oven. Microwave on HIGH 2 minutes. Stir until chocolate is melted and smooth. Stir in brown sugar, butter, eggs and liqueur until well-blended. Add flour and baking powder. Stir in reserved 1/2 cup chocolate chips and nuts. Bake as above.
The dough can be mixed ahead and refrigerated until baked. The baking time is the same as above.
Wolf Convection Mode
In CONVECTION mode, dual convection fans, each with a heating element, in the back of the oven provide all of the heat and circulate it throughout the entire oven cavity. This uniform air movement makes multi-rack baking possible while still achieving evenly cooked and browned foods. CONVECTION mode is recommended for most baked goods, including cookies, cakes and breads. The temperature probe may be used in this mode.