1/3 pound (10 tablespoons plus 2 teaspoons) butter
1/4 cup unsweetened cocoa
3 cups semisweet chocolate morsels, divided
1 1/2 cups sugar
1/4 teaspoon instant coffee
1 teaspoon vanilla
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup chopped walnuts
1 cup chopped pecans, toasted
Preheat oven to 350 degrees. Grease a cookie sheet. In a microwave
or heavy-bottomed saucepan, over very low heat, melt butter,
unsweetened chocolate, and 1 1/2 cup semisweet chocolate morsels.
In a mixing bowl, combine eggs, sugar, instant coffee, and vanilla.
With an electric mixer, beat until light and fluffy. Add
chocolate/butter mixture and beat just until blended. Add flour,
salt, and baking powder. With mixer on low speed, or by hand, fold
in chopped walnuts, pecans, and remaining 1 1/2 cup chocolate
morsels. To make 4-inch cookies, scoop dough with a greased 1/4
cup measuring cup, and drop onto greased cookie sheet. Space
cookies at least 5 inches apart. Bake 13-18 minutes until set at
the edges and still somewhat soft at the centers.
Yield: 24 cookies.
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