• 3-oz (6 Tbsp.) unsalted butter
• 2-oz unsweetened chocolate
• 6-oz semisweet chocolate
• 1/4 Cup all-purpose flour, sifted
• 1/4 Tsp. double-acting baking powder
• 1/2 Tsp. salt
• 2 Eggs graded "large"
• 3/4 Cup granulated sugar
• 2 Tsp. powdered (not granulated) instant coffee
• 2 Tsp. vanilla extract
• 6-oz (1-Cup) semisweet chocolate morsels
• 1 Cup (generous) walnuts, broken into large pieces
• 1 Cup (generous) pecans, broken into large pieces

Adjust two racks to divide oven into thirds. Preheat oven to 350 Deg F. If you're baking with only one sheet, adjust a rack to the middle of the oven.

Line cookie sheets with baking parchment or aluminum foil, shiny side up.

Melt butter, unsweetened chocolate and semisweet chocolate in top of double boiler over hot water on moderate heat. Stir occasionally until smooth; set aside to cool slightly.

Sift together the flour, baking powder and salt; set aside.

In the small bowl of an electric mixer, beat the eggs, sugar, coffee and vanilla at high speed for a minute or two. Beat in the melted chocolate on low speed just to mix. Add dry ingredients and beat on low speed just to mix, scraping sides of bowl. Transfer mixture to large mixing bowl. Fold in the nuts and chocolate morsels; mix well.

Use a 1/3-Cup-measuring cup to measure the batter for each cookie. Put five (5) cookies on each sheet; DO NOT FLATTEN.

Bake for 15 to 17 minutes; cool on wire rack.

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