Double Chocolate Chip Cookies
This is definitely a decadent little cookie. Use parchment paper
to keep cookies from sticking and burning on the bottom.

Yield: 3 dozen cookies

• 4 oz. semisweet chocolate, chopped
• 2 oz. unsweetened chocolate, chopped
• 1/3 cup margarine or butter
• 3/4 cup sugar
• 1 1/2 teaspoons instant coffee crystals
• 2 eggs

• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup milk chocolate chips
• 3/4 cup chopped pecans

In a small saucepan over low heat, melt semisweet chocolate, unsweetened chocolate and margarine, stirring constantly until smooth. Remove from heat.
Cool.

Heat oven to 350 degrees F. Cover baking sheets with parchment paper.*

In a large mixing bowl, beat sugar, instant coffee and eggs at high speed for 2 to 3 minutes. Blend in melted chocolate. Stir in flour, baking powder and salt; mix well. Stir in milk chocolate chips and pecans. Drop dough by teaspoonfuls 2 inches apart onto parchment paper lined baking sheets.

Bake at 350 degrees F. for 7 to 11 minutes or until tops of cookies begin to crack. Do not overbake. Cool 1 minute and remove from parchment paper. Cool completely on wire racks.