Recipe: Healthy Mudslide Cookies

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1 1/2 tablespoon butter

1/4 cups bittersweet chocolate, coarsely chopped

1/4 cups unsweetened chocolate, coarsely chopped

1 tablespoon instant coffee granules

1 tablespoon hot water 

1 teaspoon vanilla extract

1 1/2 cups all- purpose flour

1/2 cup unsweetened cocoa

2 teaspoons baking powder

1/8 teaspoon salt

1 1/2 cups sugar

3 eggs

1/2 cup chopped walnuts (optional) 

1/4 cup semisweet chocolate minichips

Preparation (instructions from myrecipes.com)

1. Preheat oven to 350°.
2. Place butter, 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.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, and salt, stirring well with a whisk. Combine sugar, egg substitute, and eggs in a large bowl; beat with a mixer at high speed 6 minutes or until thick and pale. Gently stir 1/4 of egg mixture into chocolate mixture; stir chocolate mixture into remaining egg mixture. Stir in flour mixture, nuts, and chocolate chips.
4. Cover baking sheets with parchment paper. Drop dough by rounded tablespoonfuls 2 inches apart on prepared baking sheets; with moist hands, 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.
5. (refer to http://www.myrecipes.com/recipe/mudslide-cookies-10000001571445/) 
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