By Debi Maghes

Chocolate Mocha Chunk Cookies

4 squares semi-sweet chocolate
1 stick butter, slightly softened
2 tablespoons instant coffee
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chopped walnuts
4 squares semi-sweet chocolate

Melt 1 square chocolate, set aside. Cut three squares in large (1/2") chunks, set aside.

Beat butter, sugars, coffee, egg and vanilla until light and fluffy. Stir in 1 square melted chocolate, mix in flour, baking powder and salt. Stir in chocolate chunks and walnuts. Refrigerate 30 minutes.

Heat oven to 375 degrees. Drop dough by heaping spoonfuls, about 2 inches apart, onto greased cookie sheets. Bake for 8 minutes or until lightly browned. Cool 5 minutes on cookie sheets, remove and finish cooling on wire racks.

Melt four squares of chocolate, dip 1/2 of each cookie into melted chocolate. Let stand on waxed paper til chocolate is firm.

Makes about two dozen cookies.