Chocolate Bonkers

Preheat oven to 350 degrees. Place the racks on the upper and middle positions. Line 2 cookie sheets with parchment paper.
On medium heat and stirring frequently, lightly toast pecans and walnuts in a large skillet until fragrant. Transfer to a plate to cool.
In a medium saucepan, combine the semi-sweet and unsweetened chocolate with the butter and stir over low heat until just melted. Remove from heat. Stir occasionally to cool slightly.
In a small bowl, whisk the flour with the salt and baking powder. In a large bowl, combine the eggs with the sugar, instant espresso and vanilla and beat on high until light and fluffy. Add the chocolate mixture and beat on medium speed until just blended. Add the flour mixture and mix on low until just incorporated. Using a spoon, mix in chocolate chips, pecans and walnuts.
Each scoop of cookie dough should be 2 tablespoons. Drop the scoops, 1-2 inches away from each other, onto the two cookie sheets. Refrigerate remaining dough.
Bake for about 16 minutes, switching the the cookie sheets halfway through baking. The cookie tops should look dry and shiny. Slide the cookies on the parchment onto cooling racks and let cool for 5 minutes. With a spatula remove from the parchment and let cool completely on racks. Repeat with remaining dough.