Mudslide Cookies

Ingredients

• 1 1/2 tablespoonsbutter
• 2 ouncesbittersweet chocolate, coarsely chopped
• 2 ouncesunsweetened chocolate, coarsely chopped
• 1 tablespooninstant coffee granules
• 1 tablespoonhot water
• 1 teaspoonvanilla extract
• 1 1/2 cupsall-purpose flour (about 6 3/4 ounces)
• 1/2 cupunsweetened cocoa
• 2 teaspoonsbaking powder
• 1/8 teaspoonsalt
• 2 1/2 cupssugar
• 1/2 cupegg substitute
• 2 large eggs
• 1/2 cupchopped walnuts
• 1/4 cupsemisweet chocolate minichips

Preparation

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 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. Remove from pans; cool completely on wire racks.

Note: When the cookies are done, they'll be cracked on top and still moist in the center.