mudslide cookies

they get their name because the batter is very soft, almost pourable.

flourless cooking spray for greasing
3/4 cup plus 2 tbls cake flour
1 tbls baking powder
1/8 tsp salt
1 tbls powdered instant coffee
1 tbls boiling water
1 tsp vanilla extract
7 oz. unsweetened chocolate, coarsely chopped
8 oz. bittersweet chocolate, coarsely chopped
8 tbls unsalted butter (one stick)
7 large eggs
2 3/4 cups sugar
2 cups chopped walnuts
1 1/2 cups bitte3rsweet chocolate

preheat oven to 35 deg. lightly spray cookie sheets with coking spray or line them with parchment paper
sift the flour, baking powder, and salt into a bowl and set aside.
combine the instante coffee and boiling waqter to make a paste. blend in the vannilla extract.
melt the unsweetened chocolate, chopped bittersweet chocolate and the butter in a saucepan over low heat or in a bowl in the microwave in 15 to 20 second intervals. gently stir to blend.
in a stand mixer fitted with the whick attachment, beat together the eggs, sugar and coffee paste mixture on high speed until light in texture and thick, 6 to 8 minutes. add the chocolate mixture with the machine runnning on medium speed. on low speed, mix in the dry ingredients until just blended. mix in the walnuts and chocllate chips until blended. scrape down the bowl as needed during mixing to blend evenly.
using a 1/4 cup measure as a scoop, fill it with dough, level it, and drop the dough onto a prepared cookie sheet, leaving 3-4 inches between the cookies.
in batches, bake the cookies until they are cracked on top but still slightly moist, rotating the pans as necessary to bake the cookies evenly, 14 minutes. allow the cookies to cool slightly on the baking sheet before transferring them to wire racks to cool completely.