Instructions: Melt 1 pound chocolate in top of double boiler, stirring until smooth.

Remove from heat.

Using mixer, beat sugar and eggs until pale yellow and thick about 5 minutes. Beat in melted chocolate, melted butter, vanilla and espresso.

Sift flour, baking powder and salt. Stir dry ingredients into chocolate mix. Mix in chips and nuts. Refrigerate until firm, about 30 minutes.

Heat to 350 oven. Line 2 large sheets with parchment paper.

Drop batter by 1/2 cupfuls, spacing every. Press with moist fingers to form 3 1/2 to 4" rounds.

Bake until tops become dry and crack, about 16 minutes. Cool on parchment. Remove.

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