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| 7 x ca. 30 g | chocolate Semisweet |
| 2 1/2 x ca. 30 g | chocolate unsweetened |
| 3 Esslöffel | butter unsalted |
| 1 Tasse | sugar |
| 3 | eggs |
| 1 1/2 Teelöffel | Strong brewed coffee |
| 3/4 Teelöffel | vanilla |
| 3/4 Tasse | flour |
| 1/2 Teelöffel | baking powder |
| 1/4 Teelöffel | salt |
| 4 x ca. 30 g | chocolate semisweet, finely chopped |
| 3/4 Tasse | pecans chopped |
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Calories per serving: Number of Servings: 0 Fat grams per serving: Approx.
Approx. Cook Time: Cholesterol per serving: Marks: E
*Directions*
Melt 7 ounces semi-sweet chocolate, unsweetned chocolate, and butter in the top of a double boiler; set aside. In a mixing bowl, beat sugar and eggs together until lemon colored; mix in coffee and vanilla. Gradually add flour, baking powder, and salt; mix well. Stir in 4 ounces chopped semi-sweet chocolate and pecans.
Bake at 350 degrees about 12 minutes until tops are shiny and cracked and cookies are soft to touch. Cool several minutes and remove to wire racks.
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