Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 199.
These are chunky, extreme chocolaty cookies full of nuts and chocolate chips.
2 oz. unsweetened chocolate
6 oz. semi-sweet chocolate
3 oz. (3/4 stick) butter
1/4 cup sifted all-purpose flour
1 tsp. baking powder
1/8 tsp. salt
3/4 cup sugar
2 tsp. instant coffee or espresso
1/2 tsp. vanilla extract
6 oz. (1 cup) semi-sweet chocolate chips
8 oz. (2 1/4 cups) walnuts or pecans, broken into medium pieces
Preheat oven to 350. Line cookie sheets with parchment paper.
Melt the first three ingredients (chocolates and butter) over moderate heat in a double boiler. Set aside.
Sift together the flour, baking powder and salt. Set aside.
Beat the eggs, sugar, coffee and vanilla on high speed for 1-2 minutes. Lower the speed and add the chocolate mixture. Add the dry ingredients, scraping down the bowl as necessary. Beat only until blended. Transfer to a large bowl.
Stir in the chocolate chips and the nuts.
Drop by heaping tablespoons on the lined sheets, spacing about 2 inches apart. Bake 12-14 minutes. Tops will by dry. Centers should remain moist and chewy. Do not overbake. Let stand on cookie sheets until firm enough to move to a cooling rack.