I discovered this recipe years ago, and it has become a regular in my baking rotation. I have found that it helps to let the batter thicken before baking the cookies, usually between 10 and 20 minutes.
3 oz unsweetened good chocolate, chopped
2 cups semisweet chocolate chips
1/2 cup unsalted butter, cut into pieces
3 large eggs
1 cup plus 2 Tbsp sugar
2 and 1/4 tsp finely ground dark-roast coffee beans
3/4 cup all-purpose flour
1/3 tsp baking powder
1/4 tsp salt
1 cup walnuts
Preheat the oven to 35o and grease 2 large, heavy baking sheets
In a double-boiler, melt unsweetened chocolate over barely simmer water, along with 1 cup of chocolate chips and butter, stirring until smooth. Remove pot from heat.
Beat eggs, sugar and ground coffee on high speed until very thick and pale, and the consistency is ribbon-like. Next beat in chocolate mixture.
Sift in flour, baking powder and salt, stir until just combined. Stir in remaining chips and walnuts.
Drop heaping tablespoons of batter about 2 inches apart on to baking sheets. Bake for 8-10 minutes in the middle of the oven, or until puffed and cracked on top. Cool for a brief minute before transferring cookies to racks.
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