Mocha Nut Drizzles
Place chocolate chips, baking chocolate, butter, margarine and instant coffee powder in top of a double boiler. Place over simmering water; stir periodically until chocolate is almost melted. Remove from heat; continue to stir until chocolate is melted and smooth.
Meanwhile whisk eggs in a large mixing bowl. Gradually add
sugar; beat until thick. Whisk in chocolate mixture to blend.
Bake for 10 to 12 minutes. Cookies will still be very soft. Allow to cool for 2 minutes before removing from baking sheet. Spread wax paper onto counter; place wire cooling racks over wax paper. Transfer cookies onto racks. Swirl melted semi-sweet baking chocolate over cookies.
Makes about 48 cookies