1/4 c. instant coffee powder or granules
1 tbsp. very hot water
2/3 c. butter (10 tbsp. plus 2 tsp.), at room temp.
2/3 c. granulated sugar
1/2 c. packed dark brown sugar
1 lg. egg
1 tsp. vanilla
1 1/2 c. all-purpose flour
2 bars (3 oz. each) Swiss dark chocolate, chopped in 1/2 inch pieces
1 1/2 c. (6 oz.) coarsely chopped walnuts

Heat oven to 325 degrees F. Lightly grease two 17x14 inch cookie sheets. In a small cup dissolve coffee powder in the water (mixture will be syrupy). In large bowl of electric mixer beat butter, sugars, egg, vanilla and dissolved coffee at medium-high speed until fluffy. Reduce mixer speed to low, add flour, increase mixer speed gradually and beat just until blended. Stir in chocolate and walnuts. Drop heaping tablespoonfuls dough 2 1/2 inches apart onto prepared sheets. Bake 1 sheet at a time 17 minutes or until edges of cookies are lightly browned and tops look dry. Cool on sheet on wire rack 5 minutes. Remove to rack to cool completely. Makes 22 (2 pounds).