Mocha Nut Drizzles

12 ounces chocolate chips (2 cups)
4 ounces unsweetened baking chocolate
1/3 cup butter
1/3 cup margarine
1 tablespoon instant coffee powder
4 eggs
1 1/2 cups sugar
3 cups flour
1/2 tablespoon baking powder
1/4 teaspoon salt
1 cup pecan halves
1 cup walnuts
6 ounces chopped milk chocolate
1 cup semisweet baking chocolate, melted

Preheat oven to 350�F. Lightly grease a baking sheet; set aside.

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.

Sift flour, baking powder and salt directly onto chocolate mixture, folding in dry ingredients until they are just incorporated. Fold pecans and walnuts into batter along with candy bar. Drop dough by tablespoonfuls onto prepared baking sheet about 2 inches apart.

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