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Cindy Selby's Double Chocolate Cookies

Cindy Selby's Double Chocolate Cookies
3/4 pound unsweetened chocolate
2 pounds dark chocolate
6 ounces butter
10 eggs
1 3/4 pounds sugar
1/4 cup brewed espresso coffee
2 teaspoons vanilla
6 ounces cake flour (2/3 cup)
1 1/3 tablespoons baking powder (that's 1 tablespoon plus 1 teaspoon)
2 teaspoons salt
2 pounds chocolate chips
3/4 pound white chocolate chips
3/4 pound almonds, roasted and chopped
Combine the first three ingredients. Place in a double boiler and melt. Whip
the eggs and sugar, until light and thick. Add the coffee and vanilla. Mix
thoroughly. Add the melted chocolate and mix until it is all one color. Sift
together the flour, baking powder and salt. Add to the chocolate and mix
well.
Combine the chips and nuts in a bowl. Pour the chocolate mixture over the
chip/nut mixture. Fold together thoroughly.
Using an ice cream scoop (or for more cookies, a heaping tablespoon, or
better yet, a mini-scoop if you can find one), scoop onto a cookie sheet and
bake at 325 degrees F for 5-9 minutes, until cookies crack on the top. Do
NOT overcook!
Makes 40 big cookies.
 
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