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1
Preheat oven to 350 F.
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2
Line a cookie sheet with foil.
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3
Microwave both baking chocolates and butter, in a meduim bowl, on high for 1 minute.
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4
Stir mixture.
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5
Repeat at 30-second intervals until chocolate and butter have melted and mixture is smooth.
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6
Or melt chocolate and butter in a saucepan over low heat, stirring until smooth.
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7
Let chocolate mixture cool slightly.
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8
In another medium bowl (with mixer on high speed) beat eggs, sugar, coffee powder, vanilla, salt, and baking powder until lighter in color and bubbly, about 2 minutes.
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9
Reduce mixer speed to low and beat in chocolate mixture (which may still be quite warm).
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10
Add flour and beat until just blended.
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11
Stir in remaining ingredients.
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12
Dough will be gooey.
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13
Using a scant 1/3 cup batter per cookie, drop 5 mounds on each cookie sheet.
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14
Do not flatten tops.
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15
Bake no longer then 13 to 15 minutes.
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16
Surface of cookies will be dry, shiny, and cracked.
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17
Inside will be soft.
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18
Slide foil off of cookie sheet.
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19
Cool cookies on foil or remove to rack to cool.
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20
*To toast nuts, preheat oven to 350 F.
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21
Spread nuts in a single layer in a shallow pan.
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22
Bake for 10 to 15 minutes, until nuts are lightly colored.
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23
Cool before chopping or using.
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24
*.
