2 or 3 marshmallows
1 Tbls Cream cheese
2 ounces bittersweet chocolate, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped
1 tablespoon instant coffee granules
1 tablespoon hot water
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/2 cup unsweetened cocoa
2 teaspoons baking powder
1/8 teaspoon salt
1 cup sugar
2 large eggs
1/4 cup semisweet chocolate minichips
Preheat oven to 350°.
Place marshmellows, bittersweet chocolate, and unsweetened chocolate into a microwave-safe bowl; microwave at HIGH 1 minute or until chocolate is almost melted.
Stir until smooth.
Combine coffee granules and 1 tablespoon hot water, stirring until granules dissolve.
Stir coffee and vanilla into chocolate mixture.
Combine flour, cocoa, baking powder, and salt, stirring well with a whisk.
Combine sugar, eggs in a large bowl;
beat with a mixer at high speed 6 minutes or until thick and pale.
Stir in flour mixture, nuts, and chocolate chips.
Cover baking sheets with parchment paper.
Drop dough by rounded tablespoonfuls 2 inches apart on prepared baking sheets;
Gently press dough into 1/4-inch-thick rounds.
Bake at 350° for 15 minutes or until set. Cool 1 minute. Remove from pans; cool completely on wire racks.
