• 3 oz unsweetened chocolate, chopped coarse
• 1 stick (1/2 cup) plus 1 tablespoon unsalted butter, softened
• 1 cup plus 2 tablespoons sugar
• 1 tablespoon vanilla
• 3/4 teaspoon baking powder
• 18 oz semisweet chocolate, chopped coarse
• 3 large eggs
• 1 tablespoon instant espresso powder
• 6 tablespoons sifted all-purpose flour
• 3 cups Texas Pecans

Directions:

In a double boiler or a metal bowl set over a pan of barely simmering water, melt unsweetened chocolate, 9 oz 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 and sugar until light and fluffy.  Add espresso powder, vanilla and chocolate mixture, beating until smooth.

In a small bowl whisk together four, baking powder, and salt and add to chocolate mixture, beating just until combined.  Stir in remaining semisweet chocolate and nuts until combined well.

Scoop out 1/2 cup measure of cookie dough, arranging them three inches apart on un-greased baking sheets.  Bake cookies in batches in middle of oven 25 minutes, or until tops begin to crack (do not over bake).  Cool cookies on a rack.