Chocolate Cookies Supreme

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36 cookies

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2 oz unsweetened chocolate

6 oz semisweet chocolate

2 Tbsp butter

1/4 cup sifted flour

1/4 tsp baking powder

1/8 tsp salt

2 eggs

3/4 cup sugar

2 tsp instant coffee

1/2 tsp vanilla extract

6 oz (1 cup) semisweet chocolate morsels (I use mini's)

8 oz (2-1/4 cups) walnuts or pecans, broken into medium pieces

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Adjust rack one-third down from top of oven. Preheat oven to 350.

Cut foil to fit cookie sheets.

In the top of a small double boiler over hot water on moderate heat

( you can melt in a glass measure in the microwave) melt the unsweetened

and semisweet chocolates and the butter. Stir until smooth. Remove top of double

boiler and set aside to cool completely.

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Sift together the flour, baking powder, and salt. Set aside. In small bowl of electric

mixer, beat the eggs, sugar, coffee and vanilla at high speed for a minute of two. On

low speed add the cooled chocolate mixture, and finally the sifted dry ingredients,

scraping bowl with a rubber spatula as necessary to keep mixture smooth and

beating only until blended. Stir in the chocolate morsels and nuts.

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Drop by heaping teaspoonfuls 1 inch apart (these BARELY spread at all) on aluminum

foil. Bake 10 to 12 minutes, reversing position of cookie sheet if necessary during

baking to insure even browning. Tops will be dry and crisp. Centers should remain

soft and chewy. DO NOT OVERBAKE.

With a wide metal spatula remove cookies to cool on a rack.

You might want to let these stand, or chill them a bit, until the chocolate morsels

reharden before serving. Or you might like them best while the chocolate

morsels are still soft.

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A tip: I dissolve the instant coffee in the barest bit of water and include it in

with the butter and chocolate when they are melting. You must add it at the

beginning as anything cooler added to melted or melting chocolate will

cause it to seize.

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