Ingredients

Makes about 30 cookies

　　3 ounces unsweetened chocolate, chopped

　　2 cups (12 ounces) semisweet chocolate chips

　　8 tablespoons unsalted butter, cut into pieces

　　3 large eggs

　　1 cup plus 2 tablespoons sugar

　　2 1/4 teaspoons finely ground dark-roast coffee beans, such as Italian-roast

　　3/4 cup all-purpose flour

　　1/3 teaspoon baking powder

　　1/4 teaspoon salt

　　1 cup walnuts

　　

Step 1

Preheat oven to 350°F and grease 2 large heavy baking sheets.

　　

Step 2

In a double boiler or a metal bowl set over a saucepan of barely simmering water melt unsweetened chocolate, 1 cup chocolate chips, and butter, stirring until smooth, and remove top of double boiler or bowl from heat. In a bowl with an electric mixer beat eggs, sugar, and ground coffee on high speed until very thick and pale and mixture forms a ribbon when beaters are lifted, about 3 minutes, and beat in chocolate mixture. Into mixture sift in flour, baking powder, and salt and stir until just combined. Stir in remaining chocolate chips and walnuts.

　　

Step 3

Drop batter by heaping tablespoons about 2 inches apart onto baking sheets and bake in batched in middle of oven 8 to 10 minutes, or until puffed and cracked on top. Cool cookies in baking sheets 1 minute and transfer to racks to cool completely.