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170 grams semisweet chocolate, coarsely chopped

57 grams unsweetened chocolate, coarsely chopped

85 grams unsalted butter, cut into 6 pieces

32 grams all-purpose flour

1//2 teaspoon (fine) salt (I use sea salt)

¼ teaspoon baking powder

2 large eggs, at room temperature

150 grams sugar

2 teaspoons instant espresso or coffee powder

2 teaspoons vanilla extract

170 grams semisweet chocolate chips

113 grams toasted walnuts, chopped or broken into pieces

113 grams) toasted pecans, chopped or broken into large pieces

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DIRECTIONS

If you’re going to make the large cookies, you’ll want to use two baking sheets, so adjust the racks to divide the oven into thirds. If you’re making the smaller cookies, adjust the rack one-third down from the top of the oven. Preheat the oven to 180 degrees. Line cookie sheet(s) with parchment paper.

In the top of a small double boiler over hot water on moderate heat, melt the semisweet and unsweetened

chocolates and butter. Cook, stirring occasionally, until melted and smooth. Remove the bowl and set aside to cool slightly.

Whisk together the flour, baking powder and salt, and set aside.

Working with a mixer paddle attachment, beat the eggs, sugar, espresso or coffee powder and vanilla at high speed for a minute or two. On low speed, add the melted chocolate and butter (which may still be quite warm) and finally the dry ingredients, scraping the bowl with a rubber spatula as necessary to keep mixture smooth and beating only until blended.

Stir in the chocolate morsels and nuts.

If you want to make small cookies: Drop dough by heaping teaspoonfuls 1 inch apart (these barely spread at all) onto the sheet.

If you’re making Whoppers: Use a ⅓-cup measuring cup to portion out a scant ⅓ cup of dough for each cookie; put 6 mounds on each sheet. Do not flatten the tops.

These are Whoppers, at a scant ⅓ cup of dough

To bake the small cookies: Bake for 10 to 12 minutes reversing the position of the cookie sheet if necessary during baking to insure even browning. Tops will be dry and crisp. Centers should remain soft and chewy. Do not overbake. With a wide metal spatula remove cookies to cool on a rack.

To bake Whoppers: Bake for 16 minutes, reversing the sheets top to bottom and front to back once during baking to ensure even baking. The surface of the cookies will be dry, but the insides will still be soft. There is really no way to test these; just use an oven thermometer before baking to be sure your oven is right, and then watch the clock. Transfer the sheets to racks, cool for 5 minutes, then carefully lift the cookies onto the racks to cool until warm or at room temperature.

You might want to let these stand, or chill them a bit, until the chocolate morsels reharden before serving. Or you might like them best while the chocolate morsels are still soft (DG: yes!).

STORING: Wrapped individually, the cookies will keep for 2 to 3 days.