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1
Preheat oven to 325F.
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2
Melt chocolates and butter in top of double boiler or in medium-sized glass bowl in microwave oven, and stir until smooth.
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3
Set aside until needed.
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4
In sifter, combine flour, cocoa powder, baking powder and salt.
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5
Sift onto large piece of parchment paper, and set aside until needed.
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6
Place eggs, sugar and espresso powder in bowl of electric mixer fitted with paddle.
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7
Beat on medium for 4 minutes until mixture is thickened and slightly frothy.
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8
Add chocolate mixture, and mix on medium to combine, about 1 minute.
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9
Use rubber spatula to scrape down sides of bowl.
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10
Mix on low while gradually adding dry ingredients until incorporated, about 45 seconds.
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11
Scrape down sides of bowl.
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12
Add chocolate chips, pecans, walnuts and vanilla extract.
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13
Mix on low to combine, about 10 seconds.
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14
Remove bowl from mixer, and use rubber spatula to finish mixing ingredients until thoroughly combined for batter-like consistency.
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15
Using 3 heaping tablespoons of cookie batter per cookie, portion 6 cookies, evenly spaced, onto each of 3 nonstick baking sheets.
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16
Place 1 sheet on top rack and 1 sheet on center rack.
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17
Bake third sheet in separate oven, or hold at room temperature, then bake after first two sheets are removed.
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18
Bake for 18 minutes total.
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19
After 9 minutes, rotate sheets 180 degrees and from top to center.
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20
Remove cookies from oven, and cool to room temperature on sheets.
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21
Store cooled cookies in sealed container.
