These are extremely light chocolate cookies with a delightful satiny top. 

The cookie “dough”  will be more like a batter.  Set in the refrigerator to chill while you pre-heat the oven to 350 and prepare 2 baking sheets with parchment paper. While one batch bakes, set the batter back in the refrigerator

Ingredients:                       

1. ¾ cups all-purpose flour
2. ½  teaspoon. baking powder
3. ¼ teaspoon salt
4. 3 ounces unsweetened chocolate, chopped
5. 2 cups semisweet chocolate chips
6. ½ cup unsalted butter, cut into pieces
7. 3 large eggs
8. 1 cup plus 2 tablespoons sugar
9. 2 ¼ teaspoons finely ground dark-roast coffee beans
10. 1 cup chopped walnuts

Directions:

1. Assemble all your ingredients, mixing the flour, baking powder, and salt and setting them aside.
2. Put a small, heavy boiler in a small skillet filled with water.  This will act as a ‘double boiler’ and in it place the 3 ounces unsweetened chocolate and 1 cup of the semisweet chocolate chips, and the butter.
3. Simmer the water over medium heat until the chocolate and butter has melted and formed a smooth mixture, stirring constantly with a wooden spoon – about 6 minutes. Set aside.
4. In a medium size bowl, beat the eggs, sugar, and ground coffee until very thick and pale – about 3 minutes.
5. Beat in the chocolate mixture.
6. Stir in the dry ingredients and the remaining chocolate chips and walnuts.
7. Pre-heat the oven to 350 degrees and while it is preheating, set the cookie dough in the refrigerator.
8. Drop the batter by teaspoons* about 2” apart onto the baking sheets.  They will start spreading right away.  Bake in the middle of the oven for about 8-10 minutes.  They should be puffed and cracked on top.
9. Cool cookies on the baking sheets for about 2 minutes before transferring them to cooling racks.

* If a larger cookie is desired, drop by tablespoons but place 3” apart as the cookies spread to an unusual degree.