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.
Combine coffee granules and 1 tablespoon hot water, stirring until granules dissolve. Stir coffee and vanilla into chocolate mixture.
Lightly spoon flour into dry measuring cups; level with a knife.
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. 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.
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.
Bake at 350 for 15 minutes or until set. Cool 1 minute.
