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1
in oven until toasted, 10 to 12 minutes or until they develop a toasty aroma.
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2
Remove from oven and set aside to cool.
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3
Increase oven temperature to 350 degrees.
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4
Place unsweetened chocolate, 12 oz semi-sweet chocolate, butter, margarine and espresso in top of double boiler and place over simmering (not boiling) water until chocolate is about 3/4 melted.
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5
Meanwhile, beat the eggs with a wire whisk in a large mixing bowl.
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6
Gradually add sugar, whisking until mixture becomes thick and light in color.
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7
When chocolate is almost melted, remove from heat and stir until completely melted and satiny in appearance.
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8
Gradually whisk chocolate into egg mixture.
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9
Stir with a wooden spoon to incorporate.
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10
Sift flour, baking powder and salt directly into chocolate mixture.
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11
Gently stir until the dry ingredients are barely incorporated.
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12
Cut the 6 oz of semi-sweet chocolate into 1/2 inch chunks and stir into dough along with the toasted nuts.
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13
Lightly butter 4 aluminum baking sheets.
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14
(do not use foil or cookies will burn) Drop dough by tablespoonfuls, 12 to a sheet to leave room for cookies to spread.
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15
Bake only one sheet at a time in center of oven.
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16
Bake at 350 degrees for 10 to 12 minutes, or until cookies lose their shine.
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17
Cookies will still be very soft.
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18
Allow to cool for 2 minutes before removing from pans.
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19
Using a pin-sized tip on an icing bag, pipe melted semi-sweet chocolate onto cookies in a criss-cross pattern.
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20
Allow to cool at least 1 hour before storing in tins.
