Ingredients

1 1/2 tablespoons butter

2 ounces bittersweet chocolate, coarsely chopped

2 ounces unsweetened chocolate, coarsely chopped

1 tablespoon instant coffee granules

1 tablespoon hot water

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour (about 6 3/4 ounces)

1/2 cup unsweetened cocoa

2 teaspoons baking powder

1/8 teaspoon salt

2 1/2 cups sugar

1/2 cup egg substitute

2 large eggs

1/2 cup chopped walnuts

1/4 cup semisweet chocolate minichips

Preparation

  1. Preheat oven to 350°.

  2. Place butter, bittersweet chocolate, and unsweetened chocolate into a microwave-safe bowl; microwave at HIGH 1 minute or until chocolate is almost melted. Stir until smooth.

  3. Combine coffee granules and 1 tablespoon hot water, stirring until granules dissolve.

  4. Stir coffee and vanilla into chocolate mixture. Lightly spoon flour into dry measuring cups; level with a knife.

  5. Combine flour, cocoa, baking powder, and salt, stirring well with a whisk. Combine sugar, egg substitute, and eggs in a large bowl; beat with a mixer at high speed 6 minutes or until thick and pale.

  6. Gently stir 1/4 of egg mixture into chocolate mixture; stir chocolate mixture into remaining egg mixture. Stir in flour mixture, nuts, and chocolate chips.

  7. Cover baking sheets with parchment paper. Drop dough by rounded tablespoonfuls 2 inches apart on prepared baking sheets; with moist hands, gently press dough into 1/4-inch-thick rounds.

  8. Bake at 350° for 15 minutes or until set. Cool 1 minute. Remove from pans; cool completely on wire racks.