Ingredients

Makes twelve 3- to 4-inch cookies

　　3 ounces unsweetened chocolate, chopped coarse

　　18 ounces semisweet chocolate, chopped coarse

　　1 stick (1/2 cup) plus 1 tablespoon unsalted butter, softened

　　3 large eggs

　　1 cup plus 2 tablespoons sugar

　　1 tablespoon instant espresso powder

　　1 tablespoon vanilla extract

　　6 tablespoons sifted all-purpose flour

　　3/4 teaspoon salt

　　1/2 teaspoon baking powder

　　1 1/2 cups walnuts

　　1 1/2 cups pecans

　　

Step 1

Preheat oven to 325°F..

　　

Step 2

In a double boiler or a metal bowl set over a pan of barely simmering water melt unsweetened chocolate, 9 ounces semisweet chocolate, and butter, stirring occasionally, and remove top of double boiler or bowl from heat.

　　

Step 3

In a bowl with an electric mixer beat eggs with sugar until light and fluffy. Add espresso powder, vanilla, and chocolate mixture, beating until smooth.

　　

Step 4

In a small bowl whisk together flour, baking powder, and salt and add to chocolate mixture, beating until just combined. Stir in remaining semisweet chocolate and nuts until combined well.

　　

Step 5

Scoop out 1/2-cup measures of cookie dough, arranging them 3 inches apart on ungreased baking sheets. Bake cookies in batches in middle of oven 25 minutes, or until tops begin to crack (do not overbake). Cool cookies on a rack.