Ingredients:
Flourless cooking spray for greasing
¾ cup plus 2 tablespoons cake flour
1 tablespoon baking powder
1/8 teaspoon salt
1 tablespoon instant coffee powder
1 tablespoon boiling water
1 teaspoon vanilla extract
7 ounces Hershey’s unsweetened chocolate, coarsely chopped
6 ounces Hershey’s semi-sweet chocolate, coarsely chopped
8 tablespoons unsalted butter
7 large eggs
2 ¾ cup sugar
2 cups chopped walnuts
1 ½ cups Hershey’s semi-sweet chocolate chips

Instructions:

• Preheat oven to 350 degrees.
• Lightly spray cookie sheets with cooking spray or line them with parchment paper.
• Sift flour, baking powder and salt into bowl and set aside.
• Combine instant coffee and boiling water to make a paste. Blend in vanilla extract.

• Melt chopped unsweetened chocolate, chopped semi-sweet chocolate and butter in a saucepan over medium low heat or in the microwave in 15- to 20-second intervals. Gently stir to blend.
• In a stand mixer fitted with the whisk attachment, beat together eggs, sugar and coffee paste mixture on high speed until light in texture and thick, 6 to 8 minutes.
• Add chocolate mixture with machine running on medium speed.
• On low speed, mix in dry ingredients until just blended.
• Mix in walnuts and chocolate chips until blended. Scrape down bowl as needed during mixing to blend evenly.
• Using ¼-cup measure as a scoop, fill it with dough, level it and drop dough onto a prepared cookie sheet, leaving 3 to 4 inches between cookies.
• In batches, bake until cookies are cracked on top but still slightly moist, rotating pans as necessary to bake evenly, 14 minutes.
• Allow cookies to cool slightly on cookie sheet before transferring them to wire racks to cool completely