4 large eggs

1 1/2 cups sugar

16 ounces semisweet chocolate -- melted & cooled

1/2 stick unsalted butter -- softened

1 tablespoon vanilla

1 tablespoon strong brewed espresso

1/2 cup cake flour

1/4 teaspoon salt

1 teaspoon double-acting baking powder

2 1/2 cups semisweet chocolate chips

1 cup walnuts

In the bowl of an electric mixer beat the eggs and the sugar for ÿ20 4 to 6 minutes, or until the mixture is thick and pale, add melted chocolate, the butter, the vanilla, the espresso, the flour, the salt and the baking powder, and beat the mixture on ÿ20 the lowest setting until it is combined well. Add the chocolate ÿ20 chips and the walnuts and beat the dough until it is combined well. In a sheet of parchment paper, form the dough into a log, ÿ20 4 inches in diameter, wrap it in wax paper, and chill it for 3 ÿ20 hours, or until it is firm. Cut the log into 1-inch-thick rounds, arrange the rounds 2 inchesÿ apart on baking sheets lined with parchment paper, and bake them ÿ20 in batches in the middle of a preheated 350F oven for 15 minutes,ÿ or until the tops are shiny and cracked slightly. (The cookies ÿ20 will be very soft.) Transfer the baking sheets to racks and let ÿ20 the cookies cool completely before removing them from the sheets.ÿ (The cookies will firm up as they cool.) Makes about 12 cookies.ÿ20 The Model Bakery, St. Helene, Napa Valley From Gourmet Magazine