Mudslide Cookies

Directions

Preheat oven to 350°.

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 ¼ 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 ¼ inch-thick rounds.

Bake at 350° for 15 minutes or until set.

Cool 1 minute.

Remove from pans; cool completely on wire racks.