Ingredients

6 ounces semisweet chocolate
2 ounces unsweetened chocolate
6 tablespoons unsalted butter
2 large eggs
3/4 cup sugar
2 teaspoons instant coffee powder
2 teaspoons vanilla
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 cup flour
6 ounces semisweet chocolate chips
4 ounces walnuts, chopped
4 ounces pecans, coarsely chopped

Directions

Oven rack in middle of oven. Preheat oven to 350 degrees. Line cookie sheet with foil.

Microwave both chocolates and butter in a medium bowl on high for 1 minute, then stir. Repeat for 30 second intervals until chocolate and butter have melted and mixture is smooth. (Or melt chocolate and butter in a saucepan over low heat, stirring until smooth). Let cool slightly.

In another bowl, with mixer on high speed, beat eggs, sugar, coffee powder, vanilla, salt and baking powder until lighter in color and bubbly, about 2 minutes Reduce speed to low and beat in chocolate mixture (which may still be quite warm). Add flour and beat just until blended. Stir in remaining ingredients. Using a scant 1/3 cup batter per cookie, drop 5 mounds on each cookie sheet, 1 in middle and 1 toward each corner (dough is gooey). Don’t flatten tops.

Bake 13-15 minutes, no longer. Surface will be dry, shiny and cracked, but inside will be soft.

Slide foil off cookie sheet onto countertop. Cool cookies on foil, or remove to a wire rack to cool.