1 (12 oz.) pkg. semi sweet chocolate morsels (2 c.)
2 heaping tbsp. instant coffee
2 tsp. boiling water
1 1/4 c. all purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1/2 c. butter, softened
1/2 c. sugar
1/2 c. firmly packed brown sugar
1 egg
1/2 c. chopped walnuts

Preheat oven to 350 degrees. Melt in double boiler over hot water (not boiling, 1/2 cup chocolate morsels. Stir until a smooth; cool to room temperature. In small cup, dissolve instant coffee in boiling water; set aside. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar brown sugar and coffee; beat until creamy. Add egg and melted morsels; mix well. Gradually add flour mixture. Stir in remaining 1 1/2 cups chocolate morsels and walnuts. Drop by rounded tablespoons onto ungreased cookie sheets.

Bake at 350 degrees for 10 to 12 minutes. Allow to stand 2 to 3 minutes before removing from cookie sheets. Cool completely. Be careful not to over bake. If a moister cookie is desired pack into tightly covered container while slightly warm. Makes about 24 (3 inch) cookies.