Chocoholics Cookies

Ingredients

• 4 ounces unsweetened chocolate
• 3 cups flour
• 12 ounces semisweet chocolate
• 1/2 teaspoon baking powder
• 3 ounces unsalted butter
• 1/4 teaspoon salt
• 3 ounces margarine
• 6 ounces semisweet chocolate
• 1 1/2 tablespoons instant espresso
• 8 ounces pecan halves
• 4 eggs
• 8 ounces walnut halves
• 1 1/2 cups sugar
• 6 ounces semisweet chocolate, melted
• 4 tablespoons vanilla

Recipe

• 1 in oven until toasted, 10 to 12 minutes or until they develop a toasty aroma.
• 2 remove from oven and set aside to cool.
• 3 increase oven temperature to 350 degrees.
• 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.
• 5 meanwhile, beat the eggs with a wire whisk in a large mixing bowl.
• 6 gradually add sugar, whisking until mixture becomes thick and light in color.
• 7 when chocolate is almost melted, remove from heat and stir until completely melted and satiny in appearance.
• 8 gradually whisk chocolate into egg mixture.
• 9 stir with a wooden spoon to incorporate.
• 10 sift flour, baking powder and salt directly into chocolate mixture.
• 11 gently stir until the dry ingredients are barely incorporated.
• 12 cut the 6 oz of semi-sweet chocolate into 1/2 inch chunks and stir into dough along with the toasted nuts.
• 13 lightly butter 4 aluminum baking sheets. (do not use foil or cookies will burn) drop dough by tablespoonfuls, 12 to a sheet to leave room for cookies to spread.
• 14 bake only one sheet at a time in center of oven.
• 15 bake at 350 degrees for 10 to 12 minutes, or until cookies lose their shine.
• 16 cookies will still be very soft.
• 17 allow to cool for 2 minutes before removing from pans.
• 18 using a pin-sized tip on an icing bag, pipe melted semi-sweet chocolate onto cookies in a criss-cross pattern.
• 19 allow to cool at least 1 hour before storing in tins.