Ingredients

• 5 ounces semisweet or bittersweet chocolate
• 1/4 cup (1/2 stick) unsalted butter, at room temperature
• 1 egg
• 1 egg white
• 1/2 cup plus 2 tablespoons sugar
• 1 tablespoon instant coffee or espresso powder
• 1 teaspoon vanilla extract
• 1/3 cup all-purpose flour
• 1/3 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup white or semisweet chocolate chips
• 1 1/2 cups assorted chopped nuts, such as walnuts, pecans, hazelnuts or almonds

Instructions

1. Preheat oven to 325 degrees F. Lightly grease or spray cookie sheets.
2. Melt chocolate together with butter in a microwave on 80 percent power or in the top of a double boiler over warm water, stirring occasionally. Cool.
3. Beat egg, egg white, and sugar on medium to high speed until thick and light, about 4 to 5 minutes. Stir in coffee and vanilla. Slowly stir in chocolate mixture until well blended. Whisk together flour, baking powder, and salt, then add to chocolate mixture. Do not overmix. Batter will be loose; it thickens as it stands. Fold in chocolate chips and nuts.
4. Using a tablespoon or small ice cream scoop, scoop out batter, 2 tablespoons at a time. Shape into mounds with the aid of 2 spoons. Set cookies about 2 inches apart on cookie sheets.
5. Bake in the center of the oven for 14 to 16 minutes, or until cookies look firm and set.
6. Cool cookies on cookie sheets for 2 to 3 minutes, then remove to a wire rack to cool completely.