7 oz. semi sweet chocolate coarsely chopped
4 oz. unsweetened chocolate coarsely chopped
9 tbsp. of unsalted butter (1 stick and 1 tbsp.)
1 tbsp. vanilla extract
2 tsp. of instant coffee granules
2/3 c. all purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
3 lg. eggs, at room temperature
1 c. granulated sugar
1/3 c. packed light brown sugar
12 oz. semi sweet chocolate chips
1 1/2 c. coarsely chopped walnuts

Position a rack in center of oven and preheat to 350 degrees. Lightly butter 3 large baking sheets. In top of a double boiler set over hot, not simmering, water melt the chocolate with the butter, stirring frequently until smooth. Remove top part of the double boiler from the bottom and cool the butter chocolate mixture for 10 to 15 minutes.

In a small cup, combine the vanilla and coffee. Stir until the coffee dissolves. In a medium bowl, using a wire whisk, stir together the flour, baking soda and salt.

In a large bowl beat the eggs, granulated sugar and brown sugar for 5 to 7 minutes, until mixture forms a pale thin ribbon when the beaters are lifted. At low speed, beat in the vanilla coffee mixture until blended. Beat in the butter chocolate mixture. Using a rubber spatula, stir in the flour mixture just until smooth. Fold in the chocolate chips and walnuts.

Using a #24 ice cream scoop drop batter onto prepared baking sheet (do not flatten) leaving 2 inch between the cookies. Bake the cookies, one baking sheet at a time, for 12 to 15 minutes, until the top cracks and the cookies are barely firm when gently pressed with a finger. (To insure their fudgy texture, it is better to underbake the cookies).

Cool the cookies on the baking sheet on a wire rack for 5 minutes. Using a pancake spatula, transfer the cookies to a wire rack to cool completely. Store the cookies at room temperature in an airtight container up to 2 days or wrap individually in plastic wrap and freeze up to 1 month.