DOUBLE CHOCOLATE ESPRESSO COOKIES

3 oz unsweetened baking chocolate squares, chopped
2 cups semisweet chocolate chips, divided use
1 stick (1/2 cup) butter, cut into pieces
3 large eggs
1 cup sugar
2 Tbsp sugar
2 1/2 tsp coffee powder, instant, finely ground
1 cup all-purpose flour
1/3 Tbsp baking powder
1/4 tsp salt

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

In a double boiler melt unsweetened chocolate, 1 cup of chocolate chips, and butter, stirring until smooth. Remove top of double boiler 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. Beat in chocolate mixture. Into mixture, sift together flour, baking powder, and salt and stir until just combined. Stir in remaining cup of chips, and optional 1 cup chopped walnuts. Drop by heaping tablespoons about 2 inches apart onto baking sheets.

Bake in batches in middle of oven for 10 to 12 minutes, or until puffed and cracked on top. Cool cookies on baking sheets completely.

Yield: 5 dozen
Source: Courtney Loving; Culinary Concepts