Recipe - Chocolate Whoppers

6 ounce Semisweet baking chocolate
2 ounce Unsweetened baking chocolate
6 tablespoon Unsalted butter
2 teaspoon Powdered; (not granular)
instant coffee
2 teaspoon Vanilla
One half teaspoon Salt
One fourth teaspoon Baking powder
One fourth cup Allpurpose flour
1 cup Semisweet chocolate chips
1 cup Walnuts; chopped
1 cup Pecans; toasted

Place oven rack in middle of oven. Heat to 350°. Line cookie sheet with
foil. Microwave both chocolates and the butter in a medium bowl on HIGH 1
minute, then stir. Repeat at 30second intervals until chocolate and butter
have melted and mixture is smooth. Let cool slightly.

In another medium bowl, with mixer on high speed, beat eggs, sugar, coffee
powder, vanilla, salt and baking powder until lighter in color and bubbly,
about 2 minutes. Reduce speed to low and beat in chocolate mixture ( which
may still be quite warm). Add flour and beat just until blended. Stir in
remaining ingredients.

Using a scant 1/3 cup batter per cookie, drop 5 mounds on each cookie
sheet, 1 in the middle and 1 toward each corner (dough is gooey). Don't
flatten tops. Bake 1315 minutes, no longer. Surface will be dry, shiny and
cracked, but inside will be soft.

Slide foil off cookie sheet onto countertop. Cool cookies on foil, or
remove to a wire rack to cool.

Recipe by: Woman's Day 2/1/98

Posted to EATL Digest by The Taillons taillon@EARTHLINK.NET on Jan 2,
1998