Ingredients

• 3/4 cup plus 2 tbsp cake flour
• 1 tbsp baking powder
• 1/8 tsp salt
• 1 tbsp powdered instant coffee
• 1 tbsp boiling water
• 1 tsp vanilla extract
• 7 oz unsweetened chocolate
• 7 oz bittersweet chocolate
• 1 stick unsalted butter, softened
• 7 large eggs
• 2-3/4 cups sugar
• 2 cups chopped walnuts
• 1-1/2 cups semisweet chocolate chips

Preparation

1. Preheat oven to 350 degrees.
2. Line cookie sheets with parchment paper.
3. Sift flour, baking powder, and salt together and set aside.
4. Combine coffee and boiling water to make a paste, then add vanilla extract.
5. In double-boiler, melt chocolates (not chips).
6. In mixing bowl, combine eggs, sugar, and coffee paste and mix at high speed for 8 minutes.
7. Add melted chocolate with mixer running at medium speed.
8. On low speed, add dry ingredients until well-blended.
9. Mix in walnuts and chocolate chips.
10. Using a spring-release ice cream scoop, scoop dough onto cookie sheets, placing far apart (about 9 cookies per sheet).
11. Bake for 14 minutes. Do not overbake!
12. Remove to cooling racks.

Notes

Thanks to Payphone Jimmy.

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