If you gave up chocolate for Lent ...

Here is a great way to savor the return.

Big Chocolate Blobs

2 oz. unsweetened chocolate

6 oz. semisweet chocolate

3 oz. unsalted butter

1/4 c. flour

1/4 tsp. baking powder

1/2 tsp. salt

2 eggs

3/4 c. white sugar

2 tsp. instant coffee or espresso

2 tsp. vanilla

6 oz. chocolate chunks

4 oz. walnuts

4 oz. pecans

Prepare cookie sheets with parchment. Melt chocolate and butter in microwave, stir and let cool slightly. Sift together flour, baking powder, and salt. Beat eggs, sugar, coffee and vanilla at high sped then switch to low speed and mix in chocolate, and then flour mixture, just til blended. Stir in chocolate chunks and nuts.

Using a cookie scoop, drop about 1 tablespoon of dough for each cookie, about nine per pan.

Bake for 16 to 17 minutes at 350 degrees. Do not over bake. Slide the parchment onto a cooling rack and remove the cookies after fully cooled.