• Cooking Time:
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  • 6 ounces baking chocolate
  • 2 ounces unsweetened baking chocolate
  • 3/4 stick butter
  • 2 large eggs
  • 3/4 cup sugar
  • 2 teaspoons powdered instant coffee
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 cup flour
  • 1 6 ounce chocolate chips
  • 1 cup walnuts, chopped
  • 1 cup pecans, coarsely chopped


  • Place oven rack in middle of oven. Heat to 350 degrees. Line cookie sheet with foil.
  • Microwave both chocolates and the butter for 1 minute then stir. Repeat at 30 second intervals until chocolate and butter have melted and mixture is smooth. Let cool slightly.
  • In another medium 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 the middle and 1 toward each corner (dough is gooey). Don't flatten tops.
  • Bake 13 to 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 wire rack to cool.

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