Mudslide Cookies

Ingredients

• 2 teaspoons double-acting baking powder 
• 2 ounces bittersweet chocolate coarsely chopped
• 1.5 tablespoons butter 
• 0.5 cup egg substitute 
• 2 large eggs 
• 6.8 ounces flour all-purpose
• 1 tablespoon coffee instant
• 0.1 teaspoon salt 
• 0.3 cup semisweet chocolate chips 
• 2.5 cups sugar 
• 2 ounces baker's chocolate unsweetened coarsely chopped
• 0.5 cup cocoa powder unsweetened
• 1 teaspoon vanilla extract 
• 0.5 cup walnut pieces chopped
• 1 tablespoon water hot

Equipment

• bowl
• baking sheet
• baking paper
• oven
• knife
• whisk
• blender
• microwave
• measuring cup

Directions

1. Preheat oven to 35
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. Stir coffee and vanilla into chocolate mixture.
4. Lightly spoon flour into dry measuring cups; level with a knife.
5. Combine flour, cocoa, baking powder, and salt, stirring well with a whisk.
6. Combine sugar, egg substitute, and eggs in a large bowl; beat with a mixer at high speed 6 minutes or until thick and pale. 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.
9. Remove from pans; cool completely on wire racks.