---------- Recipe via Meal-Master (tm) v8.01
       Title: Chocoholics Cookies
  Categories: Cookies
       Yield: 50 servings
       4 oz Unsweetened Chocolate               3 c  Flour
      12 oz Semi-Sweet Chocolate              1/2 ts Baking Powder
       3 oz Unsalted Butter                   1/4 ts Salt
       3 oz Margarine                           6 oz Semi-Sweet Chocolate
   1 1/2 tb Instant Espresso                    8 oz Pecan Halves
       4 ea Eggs                                8 oz Walnut Halves
     1 1/2 c  Sugar				 6 oz Semi-Sweet Chocolate,
       4 tb Vanilla                        
   in oven until toasted, 10 to 12 minutes or until they develop a toasty
   aroma.  Remove from oven and set aside to cool.  Increase oven temperature
   to 350 degrees.  Place unsweetened chocolate, 12 oz semi-sweet chocolate,
   butter, margarine and espresso in top of double boiler and place over
   simmering (not boiling) water until chocolate is about 3/4 melted.
   Meanwhile, beat the eggs with a wire whisk in a large mixing bowl.
   Gradually add sugar, whisking until mixture becomes thick and light in
   color.  When chocolate is almost melted, remove from heat and stir until
   completely melted and satiny in appearance.  Gradually whisk chocolate
   into egg mixture.  Stir with a wooden spoon to incorporate.  Sift flour,
   baking powder and salt directly into chocolate mixture.  Gently stir until
   the dry ingredients are barely incorporated.  Cut the 6 oz of semi-sweet
   chocolate into 1/2 inch chunks and stir into dough along with the toasted
   nuts.  Lightly butter 4 aluminum baking sheets.  (do not use foil or
   cookies will burn)  Drop dough by tablespoonfuls, 12 to a sheet to leave
   room for cookies to spread.  Bake only one sheet at a time in center of
   oven.  Bake at 350 degrees for 10 to 12 minutes, or until cookies lose
   their shine.  Cookies will still be very soft.  Allow to cool for 2
   minutes before removing from pans.  Using a pin-sized tip on an icing bag,
   pipe melted semi-sweet chocolate onto cookies in a criss-cross pattern.
   Allow to cool at least 1 hour before storing in tins.
   Makes 50 one-ounce cookies