6 1-ounce squares semi-sweet baking
                                              chocolate
2 1-ounce squares unsweetened baking
                                                 chocolate
6 tablespoons butter or margarine
2 eggs
¾ cup sugar
2 teaspoons powdered instant coffee
2 teaspoons vanilla extract
¼ cup self-rising flour
1 cup semisweet chocolate morsels
1 cup chopped walnuts
1 cup chopped, toasted pecans

Preheat oven to 350°F.  Line cookie sheets with foil; spray lightly with non-stick vegetable spray.

In a small saucepan, combine chocolates and butter.  Over low heat, stirring constantly, cook until chocolate is melted and mixture is smooth.  Cool slightly.

In a medium bowl, combine eggs, sugar, coffee powder, and vanilla; beat until light and bubbly.  Beat in chocolate mixture.  Stir in flour until just blended.  Stir in chocolate morsels, walnuts, and pecans.  Drop by 1/3 cupfuls, 5 per cookie sheet.

Bake 13 to 15 minutes.  Slide off the cookie sheets onto countertop.  Cool on foil.

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