Rich Chocolate Espresso Cookies

• 3 ounces unsweetened chocolate, chopped
• 2 cups semi-sweet chocolate chips
• 12 cup unsalted butter, cut into pieces
• 3 large eggs
• 1 cup sugar, plus
• 2 tablespoons sugar
• 2 14 teaspoons finely ground dark-roast coffee beans
• 34 cup all-purpose flour
• 13 teaspoon baking powder
• 14 teaspoon salt
• 1 cup walnuts

1. Preheat oven to 350.
2. Grease 2 large, heavy baking sheets.
3. In double boiler (or a metal bowl set over a saucepan of barely simmering water): melt the unsweetened chocolate,1 cup chocolate chips and butter; stir until smooth.
4. Remove top of double boiler or bowl from heat.
5. In bowl with an electric mixer beat eggs, sugar and coffee on high speed until very thick and pale and forms ribbon when beaters are lifted (about 3 minutes).
6. Beat in chocolate mixture.
7. Sift in flour, baking powder and salt; stir until just combined.
8. Stir in remaining chocolate chips and walnuts.
9. Drop the batter by heaping tablespoonfuls about 2 inches apart onto baking sheets.
10. Bake in batches in middle of oven 8-10 minutes, or until puffed and cracked on top.
11. Cool cookies in baking sheets 1 minute, then transfer to wire racks to cool completely.

chocolate, semisweet chocolate chips, unsalted butter, eggs, sugar, sugar, coffee beans, flour, baking powder, salt, walnuts

Taken from www.food.com/recipe/rich-chocolate-espresso-cookies-35111 (may not work)