Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             Ounces  unsweetened chocolate -- chopped coarse
  18            Ounces  semisweet chocolate -- chopped coarse
  1              Stick  plus 1 tablespoon unsalted butter -- (1/2 cup)
                        softened
  3              Large  eggs
  1                Cup  plus 2 tablespoons sugar
  1         Tablespoon  instant espresso powder
  1         Tablespoon  vanilla
  6        Tablespoons  sifted all-purpose flour
     3/4      Teaspoon  salt
     1/2      Teaspoon  baking powder
  1 1/2           Cups  walnuts
  1 1/2           Cups  pecans

Preparation:

Preheat oven to 325°F.. In a double boiler or a metal bowl set over a pan of barely simmering water melt unsweetened chocolate, 9 ounces semisweet chocolate, and butter, stirring occasionally, and remove top of double boiler or bowl from heat. In a bowl with an electric mixer beat eggs with sugar until light and fluffy. Add espresso powder, vanilla, and chocolate mixture, beating until smooth. In a small bowl whisk together flour, baking powder, and salt and add to chocolate mixture, beating until just combined. Stir in remaining semisweet chocolate and nuts until combined well. Scoop out 1/2-cup measures of cookie dough, arranging them 3 inches apart on ungreased baking sheets. Bake cookies in batches in middle of oven 25 minutes, or until tops begin to crack (do not overbake). Cool cookies on a rack. Makes twelve 3- to 4-inch cookies.

Nutritional Information:

5489 Calories (kcal); 428g Total Fat; (63% calories from fat); 109g Protein; 439g Carbohydrate; 561mg Cholesterol; 2081mg Sodium