Need a Pick-Me-Up? This is it.

CHOCOLATE ESPRESSO COOKIES:

3 ounces unsweetened chocolate, chopped

2 cups (12 ounces) semisweet chocolate chips

8 tablespoons unsalted butter, cut into pieces

3 large eggs

1 cup, plus 2 tablespoons sugar

2 1/4 tablespoons espresso powder

3/4 cup all-purpose flour

1/3 teaspoon baking powder

1/4 teaspoon salt

1 cup chopped walnuts

Directions: Preheat oven to 350 degrees and line 3-4 cookies sheets with parchment paper - set aside. In a double boiler or a glass heat-proof bowl set over a saucespan of barely simmering water melt unsweetened chocolate, 1 cup chocolate chips and butter, stirring until smooth. Remove top of double boiler or bowl from heat. In a bowl of an electric mixer beat the eggs, sugar and ground espresso powder on high speedo until very thick and pale and mixture forms a ribbon when beaters are lifted, about 3 minutes. Stir in chocolate mixture. Add to mixture sifted flour, baking powder and salt and stir until just combined. Stir in remaining chocolate chips and walnuts.

Drop batter by heaping tablespoons about 2 inches apart onto baking sheets and bake 8 to 10 minutes, or until cookies are puffed and cracked on top. Cool cookies in baking sheets 1 minute and transfer to rack to cook completely.

Makes about 30 cookies