1/2 c. butter (1 stick)
4 oz. unsweetened chocolate
3 c. chocolate chips, divided
1 1/2 c. brown sugar
3 tbsp. instant coffee powder (may substitute 3 tbsp. sugar)
2 tbsp. Kahlua (ex. creme de cocoa)
1/2 tsp. baking powder
1 1/2 c. coarsely chopped nuts (pecans, walnuts, almonds)
4 eggs
1 c. flour

Melt butter, unsweetened chocolate, 1 1/2 cups of chocolate chips in a double boiler. Set aside to cool.

Beat eggs with sugar and coffee until just thick. Add sugar and liqueur to the chocolate mixture. Beat until mixed. Stir in dry ingredients, remaining chips and nuts.

Spray cookie sheet with Pam. Drop large tablespoons full onto sheet. Bake at 350 until set, about 10 minutes. Do not overbake. Cool slightly on sheet, remove. Tastes best frozen.