Chocoholics Cookies - chocolate

Method

• in oven until toasted, 10 to 12 minutes or until they develop a toasty aroma.
• Remove from oven and set aside to cool.
• Increase oven temperature to 350 degrees.
• Place unsweetened chocolate, 12 oz semi-sweet chocolate, butter, margarine and espresso in top of double boiler and place over simmering (not boiling) water until chocolate is about 3/4 melted.
• Meanwhile, beat the eggs with a wire whisk in a large mixing bowl.
• Gradually add sugar, whisking until mixture becomes thick and light in color.
• When chocolate is almost melted, remove from heat and stir until completely melted and satiny in appearance.
• Gradually whisk chocolate into egg mixture.
• Stir with a wooden spoon to incorporate.
• Sift flour, baking powder and salt directly into chocolate mixture.
• Gently stir until the dry ingredients are barely incorporated.
• Cut the 6 oz of semi-sweet chocolate into 1/2 inch chunks and stir into dough along with the toasted nuts.
• Lightly butter 4 aluminum baking sheets.
• (do not use foil or cookies will burn) Drop dough by tablespoonfuls, 12 to a sheet to leave room for cookies to spread.
• Bake only one sheet at a time in center of oven.
• Bake at 350 degrees for 10 to 12 minutes, or until cookies lose their shine.
• Cookies will still be very soft.
• Allow to cool for 2 minutes before removing from pans.
• Using a pin-sized tip on an icing bag, pipe melted semi-sweet chocolate onto cookies in a criss-cross pattern.
• Allow to cool at least 1 hour before storing in tins.