6 tablespoons all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
8 ounces bittersweet chocolate, chopped
1/2 cup (1 stick) unsalted butter
2 large eggs
3/4 cup sugar
2 1/2 teaspoons instant espresso powder
1 1/2 teaspoons cinnamon
2 1/2 teaspoons vanilla extract
1 cup semisweet chocolate chips
1 cup coarsely chopped walnuts

INSTRUCTIONS:

Preheat oven to 350 degrees. Mix flour, baking powder and salt in a small bowl. Stir bittersweet chocolate and butter in heavy large saucepan over low heat until melted. Using electric mixer, beat eggs, sugar, espresso powder, cinnamon, and vanilla in medium bowl until well blended. Stir egg mixture into warm chocolate mixture. Stir in dry ingredients. Stir in chocolate chips and chopped walnuts.

Immediately drop dough by heaping tablespoons full onto nonstick baking sheets, spacing 2 inches apart. Bake until tops crack but cookies are still soft inside, about 12 minutes. Transfer baking sheets to racks , cool 5 minutes. Transfer cookies to racks to cool completely. (Store in airtight container at room temperature.) No sauce just a good cup of coffee.